This tropical cocktail featuring mango and rum is a great way to remember the flavor of vacation.
in this drink, I’m using mango and sesame syrup that is really easy to make.
in addition to that, I use some that basil tincture I learned how to make on my trip to Thailand.
and to finish it all I mixed everything with Plantation original dark rum – one of my favorite rums.
When I visited Thailand I was fascinated with local fresh ingredients that make this cuisine so unique.
every dish looked and tasted so fresh and refreshing that I decided to explore this cuisine and incorporate the flavors in my cocktails.
Ingredients like ginger, lemongrass, pandan, and basil became a customed flavors in my cocktail menus.
those ingredients start to shine when they are mixed with fruits, infusions, and spirits from other parts of the world.
Mango and Sesame syrup
This syrup is amazing and can be used in a variety of cocktails.
just get yourself some ripe mangos, sesame, and the basic recipe for simple syrup and you good to go.
Firstly, peel and cut the mangos, make sure they are ripe and sweet enough.
secondly, in a source pan throw about 30 grams of sesame and start toasting them.
do this on medium heat and be careful not to burn them or it will ruin the taste.
you want them to be just perfect with a light brown color and a great aroma.
finally, start your simple syrup, and when it starts to boil turn down the heat and add the mangos and sesame into the mix.
simmer for about 3 minutes, turn off the heat, and ket it sit for about 2 hours.
then simply strain your syrup through a fine-mesh strainer with a piece of cheesecloth on top of it.
the final result should be a clear orange liquid that tastes AMAZING!
for this mango and rum cocktail, this syrup is essential.
For good tinctures, you will need some special equipment to make it right.
the purpose of tinctures in cocktails is to concentrate flavors into a few drops.
but to accomplish this task we will need to involve some science.
Green fresh herbs have a tendency to get brown or black once injured, either by muddling them or by blending and shaking.
how many of you tried to make a simple mint syrup only to find out after a few hours that it turned brown.
that’s oxidation – the biggest enemy of green ingredients.
There are two ways to battle this process.
the first and most recommended one is to use liquid nitrogen, but that’s something I believe no one has laying around at their garage.
the second is to use an IsI cream whipper with N2O cartridges and some high proof base spirit (Everclear 75 ABV%) 151 proof and above.
Working with the cream whipper is really easy for the sake of keeping this post short I won’t elaborate all the science behind it.
insert your liquids and other ingredients into the canister.
seal it tight and discharge 2 N2O cartridges into the iSi.
this process creates a huge pressure inside the canister that makes all the molecules of the ingredients inside to expand.
when you discharge the pressure, everything contracts taking out all the oils and flavors into the high proof spirit.
This process is known by the name nitro infusion or rapid infusion.
a term first used by Dave Arnold in his book Liquid Intelligence (a must-read book).
in the end, you will be left with a tincture/infusion (depending on the quantity) full with flavors.
So how to make a tincture?
- insert into the iSi canister about 100gr of fresh basil leaves, clean and dried.
- add about 120ml of high proof grain alcohol (151 proof / 75ABV%). I use Everclear.
- seal the container tight and charge it with 2 N2O cartridges.
- let it sit for about 15 minutes, shaking it every 5 minutes.
- carefully discharge the container and strain the liquid with a piece of cheesecloth.
If you liked this mango and rum cocktail feel free to share this recipe.
also, if you have any questions leave a comment below and start a discussion.