Argentinian Latinoamericano cocktail
This punchy mix of gin, mezcal and vermouth is given a fruity twist with pink grapefruit soda. This recipe comes from Soho restaurant, Sucre
Green mango highball
- Preparation and cooking time
- Total time
- + straining
- Easy
- Serves 1
Skip to ingredients
GREEN MANGO CORDIAL
- 1 green mangostoned and cut into 3cm slices
- ½ cucumbersliced
- 200g caster sugar
COCKTAIL
- 50ml rice vodka
- 30ml green mango cordial (see above)
- 20ml lime juice
- 4 thai basil leavesplus extra to garnish
- soda waterto top
- lime wedgeto garnish
Method
step 1
Tip the mango flesh and cucumber into a high-powered blender with 200ml of water, and whizz until smooth.
step 2
Set a fine sieve lined with a muslin cloth over a bowl and pour the purée through the cloth, leaving for 30 minutes to strain.
step 3
Add the sugar to the strained liquid and whisk until dissolved. This will make more than you’ll need but will keep in an airtight container in the fridge for 1 month.
step 4
For the cocktail, measure out all of the ingredients into a tall glass. Add in 4-5 leaves of thai basil and plenty of ice, then give it a good mix with a spoon. Top up with soda water and garnish with a wedge of lime and some more thai basil.
