Get the tequila-led recipe for Anneliese Grazioli's Over & Above cocktail

You know you want this mango vermouth recipe, too.

Get the tequila-led recipe for Anneliese Grazioli's Over & Above cocktail
Anneliese Grazioli at Hanky Panky Lounge in Darwin. Photo: Supplied

This drink is one of the Boothby Top 50 Drinks of the Year 2022 — you can see the full Top 50 here.

“Created for [the] 2020 Patrón Perfectionists [cocktail competition], inspired by all those in the agave industry who go over and above to create, distribute and mix with quality agave spirits,” says the drink’s creator, Anneliese Grazioli. “Using the flavours of Darwin, local botanicals as well as the beloved mango, treating it as carefully as agaves are used in the production of tequila.”

Over & Above


  • 50ml Patrón Anejo
  • 20ml mango vermouth*
  • 5ml Campari
  • 2ml lemon myrtle olive oil


  1. Stir ingredients with ice and strain into a chilled cocktail glass.
  2. Garnish with olive oil.

For the mango vermouth:

Mango Skin Lacto-Ferment

  • 2 Fresh Mango Skins (with a little bit of flesh still on)
  • 400g Sugar
  • 30g non-iodized salt
  • 1.5L Water

Place all ingredients into a bottle and put a balloon over the top with a tiny hole in it. Leave at Darwin room temperature for 6 days (26-28 degrees). Fine strain and store in fridge for a further 14 days for a second ferment.

Mango Skin Vermouth

  • 1L Mango Skin Lacto Ferment
  • 50ml Patron Silver
  • 75mg Wormwood
  • 1g Lime Zest
  • 1g Lemon Myrtle
  • 2g River Mint
  • 2g Pepperberry
  • 100ml Agave Nectar

Macerate ingredients in the fridge for 5 days. Fine strain and store in the fridge.