"This was one of the first cocktails on the menu when we opened Fatt Pundit back in 2019. It pays homage to the many street-side carts that sell fresh mango in a spice mix of salt, pepper and red chillies it's sweet, spicy and savoury, as well as unique and delicious. Mango Sichuan rush Serves 1 For the Sichuan syrup (makes enough for six drinks) 100g sugar 20g fresh red chillies (Sichuan or Thai, ideally), sliced open lengthways For the cocktail 25ml fresh lemon juice 25ml Sichuan syrup (see above and method) 50ml tinned alphonso mango puree (AKA kesar mango) Ginger beer, to top 1 red chilli, sliced lengthways, to garnish"
"Make the syrup at least the day before. Put the sugar in a heatproof bowl, add 50ml just-boiled water, then whisk vigorously until the sugar dissolves and the mixture turns translucent. Leave to cool for an hour, then drop in the chillies and leave to infuse for at least 24 hours. Fine-strain into a clean jar (discard the chillies), then seal and store in the fridge. To build the drink, measure the lemon juice, syrup and mango puree into a shaker filled with ice, then shake hard. Double strain into a highball glass filled with fresh ice, then top with ginger beer to taste. Garnish with the sliced chilli and serve. Huzefa Sajawal, co-founder and executive chef, Fatt Pundit, London W1"
Mango Sichuan Rush blends Alphonso mango puree, fresh lemon juice, homemade Sichuan chilli syrup and ginger beer to create a sweet, spicy and savoury highball. The Sichuan syrup requires 100g sugar dissolved in 50ml just-boiled water, cooled for an hour, then infused with sliced red chillies for at least 24 hours before fine-straining and refrigerating. Use 25ml lemon juice, 25ml syrup and 50ml mango puree, shake with ice and double-strain into a highball over fresh ice. Top with ginger beer, garnish with a sliced red chilli. Syrup batch makes enough for six drinks.
Read at www.theguardian.com
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