Lucky Roots Cocktail - Foodservice Recipe 2
Course: Mango Drink Recipes
Keyword: Mango Chef Creations


  • 2 oz Lemongrass Infused Gin, recipe follows
  • 1 oz Mango Seed Dill Shrub, recipe follows
  • .75 oz jasmine tea
  • .75 oz yuzu
  • .5 oz honey
  • Lemon-Ginger Foam, recipe follows
  • Garnish: lemongrass, fresh dill sprig, micro flowers



For the Lemongrass Infused Gin:

  • 1 ½ cups chopped fresh lemongrass
  • 1 liter NOLET’S Gin or preferred gin


For the Mango Seed Dill Shrub:

  • 2 cups fresh mango seeds, with mango flesh still attached to seed
  • 1 cup chopped fresh dill
  • 2 cups white cane sugar or preferred sugar
  • 2 cups white balsamic vinegar, Champagne or rice vinegar will also work




For the Lemon-Ginger Foam:

  • 2 oz fresh lemon juice
  • 6 oz fresh ginger syrup
  • 4 oz egg white

In a mixing glass, combine all ingredients (except Lemon-Ginger Foam) with ice and shake well. Strain over fresh ice. Top with Lemon-Ginger Foam and garnish.


For the Lemongrass Infused Gin:

Combine lemongrass and gin. Leave in room temperature for about 24 hours. Or sous vide for 1.5 hours and let cool.


For the Mango Seed Dill Shrub:

Combine mango seeds, chopped dill and sugar and let sit at room temperature until sugar dissolves and sugar turns into liquid, 24 to 48 hours. Add vinegar and let sit for additional 12 to 24 hours, depending on desired flavor. Taste and strain out all solids.


For the Lemon-Ginger Foam:

Combine all ingredients into an ISI Soda/Cream Siphon, and close tight. Charge with ISI n2o Cream Charger and let cool. For a thicker consistency double charge with a second n2o charger. Refrigerate when not in use. 


Recipe by Tony Pereyra, Bar & Beverage Solutions, The Spirits in Motion

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