TINGALA FOR COCKTAILS
Tingala has sensory appeal unlike any other U.S. spirits. Delicious on its own, it also facilitates the expression of many other flavors in a bar drink. For drinkers seeking the exceptional or looking to reimagine mixed drinks, Tingala is a modern and excellent addition to the bar.
Try Tingala as a modifier, accent or swapped out for a base spirit in classic cocktails such as a Martini, Margarita, Moscow Mule, Old Fashioned, or Bloody Mary. Or enjoy Tingala signature cocktails such as the Esperanza, Electric Daisy, No Borders, or Tropic Thunder. SEE OUR COCKTAILS page for more.
Use it to add nuance and an unexpected note to take a cocktail from good to great. A natural compound in the spilanthes flowers (aka buzz buttons or electric daisies) in Tingala produces the pleasant buzzing or tingling feeling. The botanical stimulates the taste buds. Simply put, Tingala naturally makes cocktails taste better.
TRY THIS COCKTAIL
In the Tingala Boulevardier, the cocktail’s primary character is derived from Campari’s tannic dryness, sweet vermouth, and rich rye whiskey base notes. Tingala elevates the expression of these flavors while adding tactility and citrus-spice notes of its own. When enjoying this cocktail, notice the soft current of expanding mouthfeel, the slow blossoming of the drink’s lusciously tart, cherry-like flavors, and its smooth finish.
1.25 oz rye whisky
.75 oz Tingala
.5 oz Campari liqueur
.5 oz sweet vermouth
orange twist garnish
To make: Combine all the ingredients in a rocks glass filled with a single large ice cube. Stir. Garnish with an orange twist, and serve.
OR CREATE YOUR OWN COKTAILS USING TINGALA
Here are a few suggested flavor and texture pairings.
- Tingala “Flavor Buddies” include fruit, berry, vanilla, cocoa, coffee, cinnamon, nutty, herbal, smoky, tannic, sweet, or spice notes. Additionally, Tingala pairs well with amaro, cachaça, gin, liqueurs, mezcal, vermouth, and whiskey.
- Tingala “Texture Buddies” are soda, tonic, juice, carbonated beverages including bubbly mixers, sparkling wine, sodas, and beer, “dry,” creamy, or fatty textures, and more.
A small amount of Tingala goes a long way. Think of it in mixed drinks as you think of adding a dash of salt, spice, or fresh herbs to cooked dishes.
Tingala does not use excessive sweetening in production to create an illusion of “flavor.” Both Tingala’s higher ABV and lower sweetness allows the drink maker ultimate versatility in using our liqueur.
Our liqueur is superior to home or bar concocted infusions which often contain chlorophyll, or bitter grassy notes that are found in many botanicals. An aspect of Tingala of which we are most proud is that our proprietary process, perfected over five years of development, eliminates any plant fiber bitterness. We bring out this fresh botanical’s very best flavors, maximizing the elemental bite that makes these fresh flowers so seductive.
Tingala is exciting, intense, and different from anything else. To start, try a small sip and keep it forward in the mouth. Move on from there to make and enjoy your own cocktail creations!