Aam-twisting cocktail tactics
The mango occupies pride of place in all our kitchens as we relish it in various forms during summer. But it is equally versatile in the bar too and makes for some great cocktails. With its rich sweetness, mango imparts an interesting flavour to drinks and is thus much sought after. I discovered this aspect of the fruit’s personality only recently. Of course raw mango has been used in drinks since times immemorial.
I began this season with a refreshing Mango Margarita using Remy Cointreau, tequila, honey, lime juice and of course mango chunks and crushed ice. I was ready to take on the summer. The new Smirnoff Mango has been made using the award winning Smirnoff No. 21 blend and the fresh fruity tang of the mango flavour.
Vodka obviously makes a great pair with mangoes. Mount Gay Rum, the finest and oldest rum in the world too pairs well with mangoes to make some unique cocktails. Mango mojito can be made using either fresh mango puree or fruity mango rum. But there’s nothing like real chunks of mango in your drink!
Apples were earlier the favourite fruit in bars. Why this sudden craze for mango cocktails? Every hotel seems to be serving these. Raj Khan Pathan, service manager head, barman, Shangri-La Hotel, Mumbai, told me, “Being a seasonal fruit, mango brings with it a lot of goodness and adds a refreshing flavour to drinks. This versatile fruit blends well with different types of spirits like vodka, gin and wine, which can be combined with spices like star anise, cardamom, cinnamon and herbs like ginger, mint and lemon grass.”
A cocktail that I will never forget is the Mango and Rosemary Mojito by Dre Masso. Fresh, juicy mango muddled with homemade rosemary syrup and mint leaves, shaken with aged rum and fresh citrus juices. To beat the heat, it is indeed a great idea to indulge in some cocktails prepared specially for summer. And if you can combine mangoes to those, there can’t be a better summer drink!
Mini is a food writer
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