Crowe’s Kitchen · Apricot & ginger
Apricot Ginger Sunset
Lemon sharpens mellow apricot sweetness, while fresh ginger gives the mango base a warm, peppery edge. Apricot nectar makes the drink softly cloudy and golden, with a fuller fruit texture that contrasts with the small bubbles rising through the ice.
Made with BEA Mango Mimosa
5 min · Makes one mocktail · 16 fl oz highball
Original recipe by Capt. Solomon D. Crowe
Jump to the recipeIngredients
One glass · US measures
- 6 fl oz BEA Mango Mimosa, well chilled (177 mL; ½ of a 12 fl oz can)
- 1½ fl oz apricot nectar (3 Tbsp)
- ½ fl oz fresh lemon juice (1 Tbsp)
- ¼ tsp peeled, finely grated fresh ginger
- 1 thin lemon half-wheel for garnish
- ¾ cup ice cubes
The 6 fl oz of BEA contributes approximately 63 mg caffeine. All other ingredients in this recipe are caffeine-free.
How to mix it
- 1
Stir the apricot nectar, lemon juice, and grated ginger together in the glass.
- 2
Add the ice to the juice mixture.
- 3
Pour in the chilled BEA Mango Mimosa last and stir gently from the bottom once or twice.
- 4
Slide the lemon half-wheel into the drink and serve immediately.
The finishing touch
Use finely grated fresh ginger rather than ground ginger for a brighter flavor and less powdery texture.
Serve alongside: Ginger chicken lettuce cups
Start with BEA Mango Mimosa
Visit Solomon’s official US product page for current flavor availability, ingredients, directions, and prices.
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