Bloody Mary Buzz
1 oz. TINGALA 1 oz. vodka 1 oz. fresh lemon juice 4 oz. tomato or spicy tomato-vegetable juice 3 dashes Worcestershire sauce salt and pepper
1 oz. TINGALA 1 oz. vodka 1 oz. fresh lemon juice 4 oz. tomato or spicy tomato-vegetable juice 3 dashes Worcestershire sauce salt and pepper
1½ oz. TINGALA or TINGALA GOLD4 oz. ginger beer½ oz. fresh lime juice Combine the Tingala and ginger beer in a copper mug or highball
1½ oz. gin ¾ oz. TINGALA or TINGALA GOLD ¾ oz. fresh lemon juice ½ oz. honey syrup (directions below) ¼ oz. elderflower liqueur Add
Our variation on the classic Gypsy Queen cocktail 2 oz. VANJAK VODKA 1 oz. TINGALA 1 oz. Benedictine liqueur 2 dashes Angostura bitters Add all
2 oz. TINGALA 1 oz. simple syrup ½ oz. Angostura bitters 12 oz. chilled lemon-lime soda sugar (to rim glasses) Combine first four ingredients in
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
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.
1½ oz. TINGALA 1½ oz. pineapple juice ½ oz. grenadine syrup Shake and strain Tingala liqueur and pineapple juice into an ice-filled cocktail glass. Slowly
A small amount of alcohol goes a long way in this satisfying 64-calorie cocktail. Stimulating mouth feel and awesome flavor.