Tingala Fourteener
12 oz. Colorado craft beer 2 oz. TINGALA Serve side by side. Alternate sips to fully enjoy the boost Tingala gives to the beer’s effervescence
12 oz. Colorado craft beer 2 oz. TINGALA Serve side by side. Alternate sips to fully enjoy the boost Tingala gives to the beer’s effervescence
2 oz. TINGALA 4 oz. cola lime wedge Pour the Tingala and cola into a highball glass filled almost to the top with ice. Stir
1 oz. rye whiskey 1 oz. Campari liqueur ¾ oz. TINGALA GOLD ¾ oz. sweet vermouth Combine all ingredients in a rocks glass filled with
¾ oz. TINGALA 1 oz. old tom gin ¾ oz. sweet vermouth ½ oz. orange curaçao dash Angostura bitters Add all ingredients to an ice-filled
sugar cube 2 dashes Angostura bitters 1 dash orange bitters 1½ teaspoon water 1½ oz. rye whiskey or bourbon ¾ oz. TINGALA Place sugar cube
1 oz. Fernet Branca 1 oz. TINGALA GOLD To make: Combine the ingredients. Serve to friends. Colorado’s version of the bartenders’ drinking ritual known as
1½ oz. TINGALA 4 oz. tonic water lime wedges Pour Tingala into a classic highball glass. Add tonic slowly. Fill to the top with ice.
2 oz. gin or vodka ½ oz. dry vermouth ½ oz. TINGALA dash of orange bitters Combine all ingredients in a mixing glass with ice.
¾ oz. TINGALA ¾ oz. cachaça 1 oz. Passoa Brazilian passion fruit liqueur 1 oz. passion fruit juice few drops of saline solution* ground nutmeg
¾ oz. cachaça (or pisco brandy) ¾ oz. TINGALA ¾ oz. maraschino liqueur Combine ingredients with ice in a mixing glass. Stir, and strain into