Tingala Cocktails to Enjoy This Fall
1½ oz. TINGALA
½ oz. honey
½ oz. ginger liqueur
8 oz. pumpkin spice ale
Briefly shake Tingala, honey, and ginger liqueur with ice, and strain into an ice filled beer glass. Top off with pumpkin spice ale. Stir. Garnish with cinnamon stick.
4 parts San Pellegrino or Italian Blood Orange Soda
1 part TINGALA
Combine in an ice filled cocktail mixing glass. Stir. Strain into a martini glass. Garnish with a lime or blood orange slice.
RED HOT MOON
2 oz. TINGALA
4 oz pomegranate juice
2 dashes angostura bitters
¼ oz. agave syrup
Squeeze of lime
Shake with ice, and strain into a coupe or ice filled cocktail glass. Optional garnish: dash of chili powder and lime wheel.
Bloody Mary shots for a group
hot pepper sauce
Combine equal parts tomato juice and Tingala with ice. Add Worcestershire, hot pepper sauce, and celery salt to taste. Stir until chilled. Strain into small glasses. Garnish with a celery strip. Serve in shot glasses.
(Shown from left: Headless Horseman, Morticia, Red Hot Moon, Tingala Bloodies)