More Mango you say?
I’m not exactly an expert on when certain fruits are “in season”, so I rely on my local grocery store to let me know. This week when Mangos reappeared (taking up half an aisle and reasonably priced) I knew we were in luck!
This week’s cocktail is an attempt to play with mango flavor by creating a simple mango syrup. With such a sweet fruit to start with, I was curious to see how the syrup came out.
The cocktail is definitely sweet – and I’d be tempted to convert it to a highball next time by adding ginger beer or soda water (or half an half) to cut the sweetness and lighten it up. It’s syrupy and tropical with a very subtle hint of Mango.
WHAT DO YOU THINK?
I’d be curious to hear from you – have you had success with Mango in cocktails? How have you used it? Syrup? Puree? Juice? I think next time I’d definitely try juice or puree to see if the flavor comes through, and because the mango is such a sweet fruit to start with.
Meanwhile, this drink still came out delicious! I really liked how the orange bitters reinforce the orange flavor in the syrup, and the Green Chartreuse adds some depth and character. A tad too sweet, yes… but certainly not going down the sink (if you know what I mean!)
Tropical Mango Sour
- 1.5 oz Dark Rum We used Havana Club
- 0.75 oz Mango Syrup
- 0.75 oz Lime Juice
- 1 dash Orange Bitters
- 1 barspoon Green Chartreuse
- 1 cup Mango Chopped
- 1 cup sugar
- 1 ea Skin of mandarin orange
- Add all ingredients to a cocktail shaker and shake well with ice.
- Strain into a bucket glass with ice
- (Optional) Garnish with a lime wheel
- Macerate the mango and mandarin orange skin with sugar for two hours.
- Strain through a fine strainer or cheesecloth and discard the mango chunks.