heat wave sparkler cocktail -- sugarpickles-5

I never know what will inspire me, but I never thought it would be this heat. I’m really not a lover of summer. I know that sounds weird, but I love cold, crisp weather, not swealter-y heat. So the fact that I was inspired by the current heat wave we are having is probably due to my love of seasonal cooking and desire to drink something refreshing! 

When I saw this thai basil, I couldn’t help myself. It smells like basil, but with a deeper, more licorice note. I bought it, thinking I’d figure out what to do with it later. On the drive home, the ah-ha! A cocktail! Moment happened. I’m happy it did. This is a fragrant, spicy (but not too much) and sunshine-y drink. It’s a little more involved then the usual cocktails I make, but it’s fun to share with a group and perfect for summer. 

heat wave sparkler cocktail -- sugarpickles

You’ll use one mango for this, which makes enough purées for about 3-4 drinks. You’ll also need one lime, one small orange, and one jalapeño. Extra for garnish, if you want. 

heat wave sparkler cocktail -- sugarpickles-2

To make the mango purée, just cut the mango up, removing the skin and peel and put in a blender. Add the juice of the lime and orange, and blend until smooth. 

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Then, in a shaker with ice, put 1/4 of a jalapeño and about 1/4 cup of the thai basil leaves and muddle until the pepper and the leaves are crushed and it smells fragrant. THIS. SMELLS. SO. GOOD! 

heat wave sparkler cocktail -- sugarpickles-4

Pour in the vodka and shake until very cold, about 30-40 seconds. Strain and pour into a glass. Add 2 ounces of the mango purée and stir well. Add some ice and pour a little tonic water to fill up the glass. I used small glasses and I think I only needed about 1.5 ounces of tonic water. 

And there you have it. A trip to Thailand in a glass, and a great way to beat this heat! 

heat wave sparkler cocktail -- sugarpickles-5

Tropical Heat Wave Cocktail
Recipe Type: Cocktail
Author: Sugar Pickles
Prep time:
Total time:
Serves: 1
  • 1 mango, cut into small chunks and pit and peel removed
  • 1/4 a jalapeño, plus slices of jalapeño for garnish
  • 1/2 small orange
  • 1 lime
  • 1 bunch Thai basil
  • 2 ounces vodka
  • 2 ounces tonic water or club soda, or to taste
  1. Make the mango puree. Add mango to a blender. Squeeze the lime and the 1/2 orange into the blender. Pulse and then puree on high until smooth.
  2. In a cocktail shaker, muddle 1/4 of the jalapeño with 1/4 cup Thai basil leaves with ice, breaking up the ice and the pepper. Mash until fragrant. Pour 2 ounces of vodka into the shaker and shake until very cold, about 30-40 seconds. Strain into a glass. Add 2 ounces of mango puree and stir. Add ice cubes, and then top with the tonic water (about 2 ounces) and gently stir.
  3. Garnish with additional Thai basil leaves and jalapeño slices. This makes one drink, but you will have enough puree for at least 2-3 drinks.