The round sweetness of mango gets a kick from spicy ginger and tart lemon in this tequila cocktail. If you have it, use reposado tequila, which lends a warm oakiness to the drink, balanced here with a touch of bright, grassy cilantro.
Note: To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days.
About the author: Niki Achitoff-Gray is the associate editor of Serious Eats and a recent graduate of the Institute of Culinary Education. She's pretty big into oysters, offal, and most edible things. You can follow her on Twitter at @eatandcry.
Mango-Ginger Cocktail With Cilantro
About This Recipe
|Yield:||Makes 1 cocktail|
|Active time:||10 minutes|
|Total time:||10 minutes|
|Special equipment:||Cocktail shaker, muddler, and strainer|
- For the Ginger Juice:
- 1 (2 to 3-inch) knob fresh ginger, about 1 1/2 ounces, peeled
- For the Cocktail:
- 1 1/2 ounces fresh ripe mango, diced (about 1/4 cup)
- 1/4 cup loosely packed fresh cilantro leaves
- 3/4 ounces freshly squeezed juice from 1 lemon
- 1/2 ounce ginger juice
- 1/3 ounce simple syrup (see note above)
- 2 ounces reposado tequila
- Garnish: cilantro leaves
For the Ginger Juice: Slice ginger into chunks and place in bottom of mixing glass. Muddle until broken up well, about 1 minute. Strain juice through fine-mesh strainer, pressing on solids with the back of a spoon to extract juice.
For the Cocktail: In a cocktail shaker, muddle mango, cilantro, lemon juice, ginger juice, and simple syrup until the mango is completely dissolved.
Fill shaker with 2/3 full with ice and add tequila. Shake until well chilled, about 15 seconds. Using a strainer, pour into a serving glass filled with ice. Garnish with additional cilantro if desired.