{"id":44695,"date":"2022-01-20T05:14:49","date_gmt":"2022-01-20T05:14:49","guid":{"rendered":"http:\/\/www.mango.org\/recipes\/especias-y-hielo\/"},"modified":"2024-07-29T16:48:24","modified_gmt":"2024-07-29T20:48:24","slug":"especias-y-hielo","status":"publish","type":"recipes","link":"https:\/\/www.mango.org\/es\/recipes\/especias-y-hielo\/","title":{"rendered":"especias y hielo"},"content":{"rendered":"

 <\/p>\n

<\/p>\n

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especias y hielo<\/h2>\n

\t\t<\/p>\n

\n

INGREDIENTS<\/h3>\n
\n
  • 2 ounces rum<\/li>\n
  • 1 lime, freshly squeezed<\/li>\n
  • 3\/4 ounce Ginger-Habanero Syrup, recipe included<\/li>\n
  • 3\/4 ounce fresh mango puree<\/li>\n
  • Adam’s 7 Spice Blend, recipe included<\/li>\n
  • 1 thin slice fresh mango, for garnish (1\/3 ounce)<\/li>\n<\/div>\n
    \n
    \"\"<\/div>\n

    <\/h3>\n
    \n
    Spice and Ice (Mango-Ginger-Habanero Daiquiri)<\/h5>\n
      \n
    1. Shake first 4 ingredients vigorously and strain into a chilled 10-ounce cocktail glass rimmed with Adam's 7 Spice Blend.<\/li>\n
    2. Garnish with fresh mango wedge.<\/li>\n<\/ol>\n

      <\/p>\n

      Ginger-Habanero Syrup:<\/h5>\n
        \n
      1. Heat 1 cup sugar and 1 cup water to just before boiling with 1 seeded habanero pepper and 3 ounces sliced fresh ginger.<\/li>\n
      2. Remove habanero 5 minutes after taking off of heat.<\/li>\n
      3. Cool and strain out ginger. Keeps sealed in the refrigerator 3 weeks.<\/li>\n<\/ol>\n

        <\/p>\n

        Adam’s 7 Spice Blend:<\/h5>\n
          \n
        1. Whisk together 2 parts ground cinnamon, 2 parts ground fennel, 2 parts ground ginger, 1 part ground Szechuan peppercorns, 1 part ground cloves, 1 part ground star anise, 1 part ground cardamom.<\/li>\n
        2. Blend total spice volume with an equal part of superfine bar sugar.<\/li>\n
        3. (Alternatively, start with whole spices and turbinado sugar, in equal proportions and blend in a Vitamix. The oil in whole spices are richer and get absorbed into the turbinado sugar as it cracks in a high power blender.)<\/li>\n<\/ol>\n

          Source: Adam Seger, Mixologist, Tanzy, Scottsdale, AZ<\/div>\n<\/p>\n<\/div>\n

          \n\t\t\t<\/div>\n
          \n
            \n
          • 2 ounces rum<\/li>\n
          • 1 ime, freshly squeezed<\/li>\n
          • 3\/4 ounce Ginger-Habanero Syrup, recipe included<\/li>\n
          • 3\/4 ounce fresh mango puree<\/li>\n
          • Adam\u2019s 7 Spice Blend, recipe included<\/li>\n
          • 1 thin slice fresh mango, for garnish (1\/3 ounce)<\/li>\n<\/ul><\/div>\n
            \n

            Spice and Ice (Mango-Ginger-Habanero Daiquiri)<\/h4>\n
              \n
            1. \n

              Shake first 4 ingredients vigorously and strain into a chilled 10-ounce cocktail glass rimmed with Adam's 7 Spice Blend.<\/p>\n<\/li>\n

            2. \n

              Garnish with fresh mango wedge.<\/p>\n<\/li>\n<\/ol>\n

              Ginger-Habanero Syrup:<\/h4>\n
                \n
              1. \n

                Heat 1 cup sugar and 1 cup water to just before boiling with 1 seeded habanero pepper and 3 ounces sliced fresh ginger.<\/p>\n<\/li>\n

              2. \n

                Remove habanero 5 minutes after taking off of heat.<\/p>\n<\/li>\n

              3. \n

                Cool and strain out ginger. Keeps sealed in the refrigerator 3 weeks.<\/p>\n<\/li>\n<\/ol>\n

                Adam\u2019s 7 Spice Blend:<\/h4>\n
                  \n
                1. \n

                  Whisk together 2 parts ground cinnamon, 2 parts ground fennel, 2 parts ground ginger, 1 part ground Szechuan peppercorns, 1 part ground cloves, 1 part ground star anise, 1 part ground cardamom.<\/p>\n<\/li>\n

                2. \n

                  Blend total spice volume with an equal part of superfine bar sugar.<\/p>\n<\/li>\n

                3. \n

                  (Alternatively, start with whole spices and turbinado sugar, in equal proportions and blend in a Vitamix. The oil in whole spices are richer and get absorbed into the turbinado sugar as it cracks in a high power blender.)<\/p>\n<\/li>\n<\/ol><\/div>\n

                  \n

                  Source: Adam Seger, Mixologist, Tanzy, Scottsdale, AZ<\/p>\n<\/p><\/div>\n

                  \n
                  Creaci\u00f3n del chef, Drinks – Alcoholic<\/div>\n
                  Holidays<\/div>\n<\/p><\/div>\n<\/div>\n

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