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+ servings

Two to Mango Mocktail

Course Chef Creation, Drinks - Non Alcoholic
Diet Vegan, Vegetarian
Language English
Servings 1

Ingredients

  • oz Mango Seed Cardamon Shrub, recipe follows
  • Thai basil
  • ¾ oz Butterfly Pea Tea
  • 1 oz Sweet Chile Syrup, recipe follows
  • 3 oz fresh lemonade
  • Garnish: long mango peel, Lemon wheel, basil blossom, mini pepper

For the Mango Seed Cardamom Shrub:

  • 2 cups fresh mango seeds, with mango flesh still attached to seed
  • 2 cups white cane sugar, or preferred sugar
  • 1 cup whole cardamom seed pods
  • 16 oz white balsamic vinegar, champagne or rice vinegar will also work

For the Sweet Chile Syrup:

  • 8 oz white cane sugar, or preferred sugar
  • ¾ cup  Thai chile, or preferred dried chile
  • 8 oz water

Instructions

  1. For the Mango Seed Cardamom Shrub:

    Combine mango seeds, cardamom and cane 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 Sweet Chile Syrup:

    Combine sugar and water and mix until dissolved. Add Thai chile and let sit for 24 hours. Or sous vide for 1.5 hours and let cool.

    In a mixing glass, combine ingredients 1-4 and shake well. Strain over fresh ice. Float Butterfly Pea Tea on top. Garnish.

     

Recipe Notes

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