At the Gates Mango Cocktail
- ½ cup water
- ½ cup granulated sugar
- 2 tablespoons Dolin dry vermouth
- 2 very ripe mangos, peeled, pitted and chopped
- 1 sprig fresh cilantro
- 2 sprigs fresh mint, divided
- 2 ounces blanco (silver) tequila
- crushed ice
Mango syrup:In a small saucepan set over medium-high heat, add the water and sugar and stir occasionally until dissolved. Pour the water-sugar mixture into a blender jar, add the vermouth and chopped mangos, and purée until smooth. Strain through a chinois, then pour the mango syrup into a bottle.
Mango Cocktail: In a Collins glass, use a muddler to crush the cilantro and 1 sprig of the mint until they are roughly mashed and fragrant. Add the tequila, 1 ounce of mango syrup and crushed ice and stir to combine. Garnish with the remaining mint sprig.
Recipe adapted from Tom Macy