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Cocktail Recipes      

    From the 2019 Christmas Specials Brochure; 

   Poinsettia Cocktail 

    1 bottle of Mango Sparkling Wine
    125 mls of Mandarin Cello
    500 mls cranberry juice (chilled)
    Mix the Mango Sparkling Wine with the Mandarin Cello
    and cranberry juice in a large pitcher.
    Pour into champagne flutes. Garnish with orange or
    cranberries. Makes: 8-9 glasses

Mango Daiquiri

  • 10ml Mandarin Cello
  • 30ml Golden Mango Cello
  • 5ml Lime Cello
  • 75ml Vodka
  • 150ml pure mango pulp
  • 50ml pineapple juice
  • 2 scoops of ice

Blend all ingredients then pour into chilled cocktail glass and garnish with mango slices, serve with a short straw.

Orange Blossom Cocktail

  • 50ml Gin
  • 15ml Mandarin Cello
  • Dash of Bitters
  • Ice cubes

Blend and pour into Cocktail glass. Garnish with Orange Wedges

Mango Smoothie

  • ¾ to 1 cup Frozen Mango Pulp
  • 1 cup very cold Milk
  • 3 scoops Vanilla Ice-Cream
  • 1 scoop Mango Ice-Cream (Optional)
  • A few cubes of crushed ice
  • 60ml Golden Mango Cello (more can be added if desired)

Place all ingredients in a blender and blend for 2 to 3 minutes (depending on how thick and creamy you would like your smoothie). Place in a large parfait glass and serve. You may need a spoon.

Mango Coconut Ice

  • ½ cup crushed ice
  • 40ml Gin
  • Dash of Fraise de Bois
  • Flesh of ½ a Mango (more can be added depending on individual taste)
  • 2 tablespoons thick Coconut Cream
  • Lemon or Mandarin Cello to taste

Fill the blender with ice, blend, leave in blender and add Gin and Strawberries or Fraise de Bosi. Add Mango, Coconut Cream, Lemon/Mandarin Cello blend until smooth. Pour into cocktail glasses and garnish with mint leaves and strawberries. Serves 2

Golden Mango Bellini

  • 1 part Mango Juice
  • 2 parts Golden Drop Sparkling Mango Wine
  • Mango slices

Fill a champagne flute one-third full with mango juice. Top with sparkliing wine and stir gently. Garnish with a slice of mango.

Citrus Quench

  • 2-6 Ice cubes or Crushed ice
  • 10-15ml Lemon Cello
  • Soda Water
  • 3 Lemon wedges thinly sliced
Serve in a Hi-Ball glass with straw. Same recipe can apply to Lime Cello or Mandarin Cello.

Mandarin Cocktail

  • 2-3 Ice Cubes or Crushed ice
  • 80ml Orange Juice
  • 25ml Vodka
  • 10ml Mandarin Cello
  • 1 Orange slice

Mix this in a Fancy Cocktail glass then garnish with orange slice split over edge of glass.

Sparkling Mango

  • 10ml Golden Mango Cello
  • Chilled Sparkling Wine

Pour Sparkling Wine into a Martini Glass and add Golden Mango Cello. Garnish with strawberry.

Banana Mango Liquado

  • 400g of Mango flesh
  • 2 Ripe bananas
  • 150g of Pineapple chunks drained
  • 1250ml Skim milk
  • 30ml Lime Cello
  • 60ml Golden Mango
Combine all ingredients in a blender or food processor and puree. Serve chilled.

Mango Sunrise

  • 30ml vodka
  • 30ml Golden Mango Cello
  • Grenadine
  • Orange Juice
Add to vodka and Cello to glass, add ice and fill with orange juice. Drizzle grenadine for effect.

Tropical Drop

  • 30ml Golden Mango Cello
  • 15ml coconut cream
  • 15ml Malibu (coconut rum)
  • 120ml pineapple juice

Blend all ingredients with a good handful of ice. Garnish with mango slices.

Cooking With Golden Drop

Fruit Cheese Roll

  • ½ cup chopped, mixed dried fruit
  • 40ml Mango Port
  • ¼ cup chopped mixed glace fruit
  • 250g packet cream cheese
  • ½ cup grated cheddar cheese
  • 1 teaspoon grated orange rind
  • ¾ cup poppy seeds

Combine fruits in bowl, add Port, cover and stand one to two hours. Beat softened cream cheese and cheddar cheese together in an electric mixer. Stir orange rind and fruit mix, refrigerate, covered, for one hour. Roll mixture into log shape about 20cm in length, roll in poppy seed, cover, refrigerate for 24 hours. Serve with crackers.

Tropical Delight Trifle

  • 50ml orange juice
  • 175 ml Golden Mango Cello
  • 16 sponge fingers
  • 3 egg yolks
  • 1/3 cup sugar
  • 1 cup whipping cream, whipped until stiff
  • 1 cup mascarpone cheese, softened
  • 1/3 cup icing sugar
  • Pulp of 4 passionfruit
  • 1 mango, peeled, stoned, and cubed
  • 1 banana, sliced
  • 1 orange, peeled and segmented
  • 3/4 cup of pineapple pieces, drained
  • 3 tablespoons dried toasted coconut flakes

Passionfruit Custard: Combine the egg yolks, sugar, and 90ml Golden Mango Cello in a heatproof bowl or the top of a double boiler. Set over simmering water, and whisk until it thickens. Set aside to cool, then fold in the whipped cream. In a mixing bowl, cream the mascarpone with the icing sugar and the remaining Golden Mango Cello. Fold together the custard, mascarpone mixture, and passion fruit pulp.

Mix together the orange juice with 60 ml of the Golden Mango Cello.

Dip half the sponge fingers into the liquid, and arrange them in the base of a large glass bowl. Pour a quarter of the passionfruit custrad mixture over the sponge fingers, and arrange half of the fruit pieces on top. Pour on another quarter of the passion fruit custard. Repeat for next layer.

Top with the rest of the whipped cream and sprinle coconut over the top. Refrigerate for at least 1 hour and no more than 3 hours before serving. Serves 8.

Fish With Mango Salsa
  • 4 thick fish steaks - about 125g each and about 20mm thick (swordfish steaks are best)
  • 1/2 cup chopped mango flesh
  • 1/4 cup chopped avocado
  • 1/4 medium red sweet pepper, chopped (1/4 cup)
  • 1/2 small red onion, chopped (2 tablespoons)
  • 1 teaspoon finely shredded lime or lemon peel (set aside)
  • 6 tablespoons lime or lemon juice
  • 1 tablespoon snipped fresh parsley
  • 1 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger
  • 2 cloves garlic, minced
  • Dash of bottled hot pepper sauce (optional)
  • 3 tablespoons Golden Drop Dry Mango Wine
  • 1 tablespoon Golden Mango Cello
  • 1/2 teaspoon pepper

Fruit Salsa: In a bowl stir together mango, avocado, red pepper, onion, 2 tablespoons lime or lemon juice, parsley, ginger, garlic, and, if desired, hot pepper sauce. Cover and chill for up to 4 hours. Let salsa stand at room temperature 20 minutes before serving.

Marinade: In a small bowl stir together the remaining lime or lemon juice, lime or lemon peel, Golden Drop Wine, Golden Mango Cello, and pepper. Place fish steaks in a shallow dish. Pour marinade over fish. Cover and chill for 1 hour, turning fish occasionally.

Drain fish and discard marinade. Place fish steaks on the greased unheated rack of a broiling pan. Broil 4 to 5 inches from the heat for 8 to 12 minutes or until fish flakes easily with a fork, turning once during cooking.

To serve, top fish steaks with fruit salsa. If desired, garnish with green onions. Makes 4 servings.

Spicy Mango Salsa

  • 2 cups diced fresh mango
  • 2 cups fresh peaches (or nectarines), pitted and chopped
  • 2 cloves garlic, minced
  • 2 tablespoons grated fresh ginger or 1/2 tablepoon ground ginger
  • 1/4 cup chopped fresh basil
  • 2 serrano chili peppers, diced
  • 1/4 cup fresh lime juice
  • 1 tablespoon Golden Mango Cello

In a large bowl, mix together the mangoes, peaches or nectarines, garlic, ginger and basil. Add the chilies, lime juice, and Mango Cello to taste. Mix well. Allow to chill 2 hours before serving.