Tingala Mule

  • 1 1/2 oz. TINGALA
  • 4 oz. ginger beer
  • 1/6 oz. lime juice

Combine Tingala and ginger beer in a copper mug or high ball glass filled with ice. Add lime juice. Stir gently and garnish with a lime slice.

other names: Dark and Tingly

Tropic Thunder

  • 1 ¼ oz. TINGALA
  • 1 ¼ oz. pineapple juice
  • ¼ oz. grenadine syrup
  • pineapple wedge

Fill a cocktail glass with ice.  Shake and strain Tingala liqueur and pineapple juice into the glass. Slowly pour in the grenadine syrup and allow it to settle to the bottom, similar to a Tequila Sunrise. Garnish with a pineapple wedge.

Searching for Gold

  • 2 oz. gin
  • .5 oz. Manzanilla Fina sherry
  • Dash of orange bitters
  • .75 oz. TINGALA
  • Carambola (star fruit) slice

With a floating “vein” of golden Tingala

Stir gin, sherry and bitters in an ice-filled shaker. Strain into a martini glass. Slowly pour the Tingala over the back of a bar spoon held just above the top of the drink. Garnish with the star fruit slice.

Tingala and Blood Orange

  • 1 ½ oz. TINGALA liqueur
  • 4 oz. blood orange soda
  • 1 lime wedge

Fill a lowball glass with ice, add TINGALA liqueur and top glass off with blood orange soda.  Garnish with lime wedge.


Tingala Liberty

  • 2 oz. TINGALA
  • 4 oz. cola
  • lime wedge

Pour the Tingala and cola into a Collins glass filled almost to the top with ice. Stir well. Garnish with the lime wedge.


Tingala Negroni

  • 1 oz. gin
  • 1 oz. Campari
  • 3/4 oz. TINGALA
  • 1/4 oz. Cappelletti Sfumato Rabarbaro Amaro
  • orange peel twist

Always with an orange twist,
or it’s not a Negroni

Invented in Florence, Italy in 1919 when Count Camillo Negroni (framed photo) wanted something stronger than his usual Americano. He asked the bartender to substitute gin for the soda. Tingala makes this classic drier (not sweet). Rhubarb amaro adds interest. Don’t miss this one.

To make: Combine all ingredients in an ice-filled low ball glass. Garnish with an orange twist.

Tingala Martini

  • 1 oz. TINGALA
  • 3 oz. vodka or gin
  • garnish

The right liquor product at the right time can change the spirits industry.”

Combine in a shaker full of ice, shake and strain into a cocktail glass. Garnish as desired.



  • 2 oz. TINGALA
  • 1 oz orange juice
  • ¾ oz Agave Syrup


Shaken, strained (chilled) into a coupe or cocktail glass, with an orange zest garnish.

We recommend it as a wedding signature cocktail. It tingles like a sweet kiss. Other names: True Love Tingala. 

Tingala 64

  • 4 oz. chilled Sparkling Ice Coconut Pineapple
  • 2 oz. chilled club soda
  • 3/4 oz. TINGALA

A small amount of alcohol goes a long way in this satisfying 64-calorie, cocktail. Stimulating mouth feel and awesome flavor.

Combine flavored sparkling (zero calorie) beverage and club soda in a champagne flute. Slowly pour Tingala over a bar spoon held just above the drink to float the Tingala. Serve.



  • 1 oz. TINGALA
  • 1 oz. Downslope Ould Tom Gin
  • .5 oz. sweet vermouth
  • .5 oz. Golden Moon orange curacao
  • Garnish: orange twist

Add all ingredients to an ice-filled shaker. Shake, and strain into a Nick and Nora glass or a chilled coupe glass. Garnish with an orange twist.

The Martinez cocktail, which predates the Martini, is characterized by a split base (equal parts), is spirits-forward, and allows for creativity. Our “Tingtinez” combines Tingala and Ould Tom gin.

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