Saigon Swizzle

Menu PartBeverage
Cuisine TypeAsian
Siagon Mango Mocktail

Tony Pereyra

Bar & Beverage Specialist

The Spirits in Motion

Los Angeles

Fresh ingredients and house-made mixers elevate zero-alcohol drinks just as they do cocktails. Mixologist Tony Pereyra gives this libation an Asian accent with a simple syrup made with mango and kaffir lime leaves, then uses it to sweeten a blend coconut water, pineapple juice and lime. The tropical drink is sure to brighten a gray winter day.


Kaffir Lime Mango Simple Syrup

12 kaffir lime leaves

½ cup fresh mango chunks

1 cup water

1 cup sugar


2 oz. coconut water

1¼ oz. kaffir lime mango syrup (recipe above)

1¼ oz. fresh lime juice

½ oz. pineapple juice


1 red shiso leaf

1 amaranth leaf

1 fresh mango spear

Mango ribbon


1. For kaffir lime mango syrup, combine all ingredients in medium saucepan over medium heat; bring to a boil. Remove from heat and infuse for 4 hours.

2. In blender, blend syrup until smooth; bottle and refrigerate.

3. For drink, combine coconut water, 1¼ ounces syrup, lime juice and pineapple juice in tall glass. Add crushed ice; swizzle to mix well and top with more crushed ice. Garnish with shiso, amaranth, mango spear and mango ribbon.

Photo courtesy of National Mango Board

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