DIVERSIFY YOUR DIET - BECOME A PRO CUSTOMER

MANGO-INFUSED COCKTAILS WITH MONICA BERG, TAYĒR + ELEMENTARY

23·09·22

2 min read

#OFFTHEPASS

Mango cocktail served in a cocktail flute
Mango cut in half and sliced hedgehog style

Monica Berg — one of the world’s most celebrated bartenders. With a distinctive adventurous style, she brings seasonality to the London bar scene at Tayēr + Elementary in Shoreditch. Monica is making the most of Pietro’s Sicilian Mango - or Martina's Mangoes in the US - incorporating the skin and flesh into her infusions and giving us three cocktail options. Start your prep early – you’ll need 48 hours for these infusions.


Etna Mango Old Fashioned, Bamboo & Highball

Ingredients

3 Sicilian Mangoes
1 Bottle Maker’s Mark Bourbon
1 Bottle Tio Pepe Fino Sherry
1 Bottle Noilly Prat Original Dry Vermouth
1 Bottle Angostura Bitters
500g Sugar
100ml Filtered Water
100ml Soda Water

Method: Prep

1. Slice the mangoes lengthways on both sides of the stone. Score the flesh into cubes, taking care not to cut through the skin. Push the scored mango to gently slice off the cubes. Do not discard the skin, you’ll need it later.

2. Cut off the remaining flesh from around the stone. Weigh all the flesh and split it into two equal portions.

3. In an airtight container, combine one portion of mango and 1 Bottle of Maker’s Mark Bourbon. Leave to infuse at room temperature for 48 hours before straining through a mousseline cloth or coffee filter. Discard the mango, and pour the Bourbon back into the bottle.

4. Combine your second portion of mango with the same amount of sugar, stir and put in an airtight container at room temperature for 24 hours. The sugar will begin to extract the liquids from the mango. After 24 hours, add 100ml of filtered water and stir until the sugar is dissolved. Strain through a mousseline cloth; this is your Mango Syrup. No need to discard the mango - try it on top of yogurt!

5. Gather all the mango skins and trimmings in an airtight container and combine it with 1 bottle of Tio Pepe Fino Sherry. Leave to infuse for 48 hours in the fridge. Strain through a mousseline cloth. Discard trimmings, and pour the sherry back into the bottle – store in the fridge until use.

Different mango combinations in pots
Mango cocktail served in a tumbler with a big cube of ice

Method: Drinks

#1 Etna Mango Old Fashioned

50ml Etna Mango infused Maker’s Mark Bourbon
5ml Etna Mango Syrup
1 dash of Angostura Bitters

Stir in a mixing glass with ice, strain into a chilled rocks glass with ice.

#2 Etna Mango Bamboo

30ml Noilly Prat Original Dry Vermouth
30ml Etna Mango infused Tio Pepe Fino Sherry
2.5ml Etna Mango Syrup
1 dash Angostura Bitters

Stir in a mixing glass with ice, strain into a pre-chilled coupe.

#3 Etna Mango Highball

55ml Etna Mango infused Tio Pepe Fino Sherry
5ml Etna Mango Syrup
100ml Soda Water

Build in highball glass with ice. Top up with Soda water.

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