$0.50 Mangoes
I mean really. Mangoes are just coming to the end of their season at our local grocery store and they are cheap. So a cocktail was all but inevitable!
(Excited? Jump to the recipe.)
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Your Childhood Called.
This week’s cocktail was inspired by the classic Mango + Chili pairing, tossing in a bit of Rum for good measure. You could say it’s a bit of a take on an egg-white sour and you wouldn’t be too far off. As for flavor – I’ll go ahead and admit it. This cocktail tastes like a “mango” version of the Orange Julius that we used to have at the local shopping mall growing up. It’s creamy, sweet and thick, but still bright and refreshing.
Copyright A Bar Above
Don’t Skip the Salt.
I know it’s a whole additional step, but this cocktail is just not complete without the chili-salt rim. The spice keeps the sweet and creaminess in line and keeps things interesting – and alongside the salt it’s a match made in heaven. If you’re not sure, do what Chris likes to do and just salt half the glass – then you have the option. But trust me on this one, it’s good!
Trouble in Paradise
Equipment
Ingredients
Cocktail Ingredients
- 2 oz Gold Rum Havana Club Anejo Especial
- 1 oz Lime Juice
- 1 Oz Mango Orange Peel Syrup
- 3/4 Oz Egg Whites
- 1/4 tsp Salt
- 1/4 Tsp Chili powder
Mango Orange Peel Syrup Ingredients
- 1 Ea Mango Medium, cut into ¼ inch cubes
- 3/4 Cup White Sugar
- 1/2 Ea Zest of Orange Zested finely
Instructions
Cocktail Instructions
- Mix salt and chili powder and rim a coupe glass.
- Add all ingredients to a cocktail shaker without ice.
- Dry-shake to emulsify the egg whites.
- Add ice.
- Shake well to chill and dilute.
- Fine strain into prepared coupe glass.
Mango Orange Peel Syrup Instructions
- Add all ingredients to a bowl and stir.
- Let sit for 2 hours.
- Fine-strain.
