Many years ago, I embarked on a remarkable journey through the vast expanse of Russia. The experience was truly breathtaking. As a child, I could never have imagined standing in awe on the iconic Red Square, gazing at the intricate domes of Saint Basil’s Cathedral, and tracing my fingers along the historic walls of the Kremlin.

With the dawn of a new era after the fall of communism, Russia’s doors swung open, and I seized the chance to explore this enigmatic land. My adventure led me through the streets of Moscow and later onto a boat that gracefully sailed down the majestic Volga River, ultimately guiding me to the city of Saint Petersburg. The landscapes and encounters were nothing short of mind-blowing.

The days melded together as our vessel drifted downstream, revealing untamed wilderness occasionally punctuated by the quaint charm of rural villages.

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The sheer enormity of Russia is beyond comprehension for those who haven’t experienced it firsthand. We made regular stops along our journey, unveiling a new facet of this vast country’s culture.

I had the privilege of listening to enchanting choirs within charming wooden churches, exploring local craft markets, and even stumbling upon a vodka museum. It was here that I discovered the true essence of vodka. Not the harsh, raw spirits passed off as vodka in South Africa during the ’90s, but rather a spirit crafted with tenderness and fervour.

This smooth, and fragrant vodka was a revelation. The experience redefined my perception of vodka, compared to the coarse alcohol that had become the norm in South Africa.

Then something arrived…

I occasionally acquired a bottle of vodka to enhance my cocktails, but my consumption remained modest. Then, a bottle of Ciroc Mango vodka entered my world. Curiosity piqued, I steeled myself for the tasting experience, admittedly tinged with trepidation.

And so, one Saturday afternoon, I took the plunge. Opting for a neat taste, I was taken aback by what I discovered – a velvety, harmonious concoction bursting with flavour. It was a flashback to the flavoured vodkas I had encountered nearly two decades prior in Russia.

Behind the scenes, Ciroc Mango vodka is meticulously crafted from the finest French grapes and distilled five times. The infusion of creamy Carabao mango introduces a medley of tropical notes, complemented by a hint of tangy citrus.

Ciroc Mango follows in the illustrious footsteps of its tropical predecessors, notably Ciroc Pineapple and the more recent addition, Ciroc Apple. With mango being one of the most tantalizing tropical flavours, its presence is set to be nothing short of a sensation. I’m convinced that mango is destined to be the defining taste of my summer.

In each sip of Ciroc Mango, you’ll encounter an array of vibrant tropical mango nuances underscored by a subtle tang of citrus, all ensconced in a creamy, smooth embrace.

My creative spirit was ignited, and I began crafting cocktails that would amplify the essence of this exquisite spirit. Among my experiments, one standout emerged: the Ciroc Mango Mimosa.

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What is a Mimosa Cocktail?

Speaking of cocktails, have you ever wondered what makes a Mimosa truly splendid? This classic cocktail harmoniously marries equal parts champagne (or any sparkling wine) with impeccably chilled citrus juice – typically orange juice.

This delightful concoction is best enjoyed in a tall champagne flute, its origins dating back to the creative mind of Frank Meier at the Hôtel Ritz Paris around 1925.

In my journey of mixology, I dabbled with various recipes of the Ciroc Mango Mimosa, testing it with mango juice as well as apple juice. Yet, as often is the case, the classic rendition prevailed.

During the holiday season, I had the pleasure of sharing this tropical delight with friends. Their reactions were testament enough – the Ciroc Mango Mimosa recipe was an instant hit.

For those who wish to recreate this blissful experience, here’s the recipe that promises to deliver sheer delight.

Mango Mimosa Recipe

– 100ml  Ciroc Mango Vodka
– 110ml Fresh orange juice
– Sparkling wine or Champagne to top up

Combine the first 2 ingredients in a shaker with ice. Shake well and strain into champagne flutes. Top up with champagne or sparkling wine and serve. Makes 2 mango mimosas.

In a world where taste and memories intertwine, the Ciroc Mango Mimosa stands as a testament to the harmonious blend of cultures and flavours that I encountered in my journey through Russia.
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