WINE REBELS LABORATORY REPORT

Mango-Lychee “FRiesling”

EXPERIMENT WRL-006
A wine cocktail with frozen Riesling, lychee liqueur and mango flavoured coconut water.
  • Certified Experiment

EXPERIMENT DATA

WINE BASE: Riesling (frozen)

LAB SCORE: 7/10

SOURCE: Chief Rebel Scientist Original

EXPERIMENT TYPE: Frozen Experiment

DIFFICULTY: Low-Risk Weirdness

DATE TESTED: 19/07/2026

Print Lab Report
Sample Yield 1 experiment
Total Experiment Time 2 minutes

Laboratory Equipment

  • 1 Large wine or cocktail glass
  • 1 Measuring beaker or jug
  • 1 Shot measure
  • 1 Cocktail shaker (optional)
  • 1 Bar Spoon

The Formula

  • 100 ml Riesling (frozen)
  • 30 ml Lychee Liqueur
  • 15 ml Vodka
  • 50-100 ml Coconut water with mango
  • 15 ml Lemon juice
  • 1 Squirt of agave or other simple syrup
  • 1-2 splashes Soda Water
  • Ice (for shaker, and extra for glass)

Experimental Procedure

  • If cocktail shaker is available, add ice, frozen Riesling, lychee liqueur, vodka, mango coconut water, agave syrup and lemon juice and shake until shaker is ice cold. If no shaker, mix in a glass and stir.
  • Add contents of cocktail shaker to a large glass with ice.
  • Top with soda water to taste.
  • Stir and serve.

Scientist’s Notes

Put the Riesling in the freezer the night before – it doesn’t freeze solid, but I wouldn’t recommend putting in a full bottle.
Add additional coconut water with mango if there is room in the glass – this stuff is delicious and really smooths out and balances the sour from the lemon and riesling.
Add frozen mango chunks if available (instead of ice).

LABORATORY OBSERVATIONS

APPEARANCE

Golden mango colour.

AROMA

Delicious mango.

FLAVOUR

Mango deliciousness. A good balance of sweet and smooth with the tang from the lemon and frozen Riesling.

BALANCE & MOUTHFEEL

Cool and icy, smooth and silky with a light fizz.

RESULTS & VERDICT

WHAT WORKED

We froze the Riesling the night before, and it gave it an awesome slushy vibe, and the tang of lemon was balanced nicely by the smoothness of the coconut water, the delicious sweetness of mango and lychee, and the agave syrup. The soda water lightened it up and added a nice lightly fizzy element.

WHAT WE WOULD CHANGE

We would use a larger glass, because we struggled to fit it all in, especially the soda water at the end. I recommend increasing the mango flavoured coconut water to 80-100ml. The addition of Agave syrup really balanced out the strong sourness from the lemon.

FINAL VERDICT

An really lovely, slushy mango and lychee cocktail that doesn’t disrespect the Riesling, in fact, it perfectly compliments this wine base. Winner!

PERMITTED MUTATIONS

AUTHORISED VARIATIONS

Extra ice. Unfrozen Riesling or other variety of wine acceptable (would be great with a Sauvignon Blanc!) Extra agave / simple syrup can be added for the sweeter-leaning rebels.

LABORATORY RECORD

EXPERIMENT NUMBER

WRL-006

TESTED BY

Chief Rebel Scientist and Retired Publican-come-Chief Taster

CREATOR / SUBMITTER

Chief Rebel Scientist

DATE TESTED

19/07/2026

EXPERIMENT SOURCE

Chief Rebel Scientist Original

SUBMISSION REFERENCE

Internal Experiment

LABORATORY SAFETY NOTICE

This experiment contains alcohol. It is intended only for adults of legal drinking age in their location. Measure carefully, enjoy responsibly, and never drink and drive.

EXPERIMENT-SPECIFIC NOTE

Even though the Riesling doesn’t full solidify, I wouldn’t recommend freezing a full bottle of Riesling. Ours was about 1/3 full.