54 Mangoes Cocktail

Ingredients

Mango Vermouth:

Makes 700mL
1 mango
750mL dry vermouth

Lemongrass Syrup:

1 stalk muddied
400mL water
350g sugar
5g citric acid

54 Mangoes Cocktail:

45mL Mango vermouth
45mL kombucha
15mL lemongrass syrup
5mL ginger juice
2 drops natural blue food colouring
Ice cubes to serve
Dehydrated mango to garnish

Method

Lemongrass syrup:

Simmer all ingredients over a gentle heat for about 30 minutes. Set aside to cool.

Mango vermouth:

Start this recipe the night before.

Peel the mango skin with a knife, leaving as much flesh on the stone as possible. Trim the ends of the mango skin to flatten. Store skins and end in an airtight container.

Next, cut the mango flesh - place horizontally on a chopping board and starting in the middle run the knife down the side of the stone, removing as much flesh as possible.

Rotate 90 degrees and do the same for the sides. Discard the stone in your compost ad cut the mango flesh into 2cm slices and add to the container with the skins.

Pour in the Vermouth, seal and leave to sit overnight in the fridge. The next morning, strain the Vermouth and transfer to a sterilised glass bottle, it should last about 3 months in the fridge.

54 Mangoes Cocktail:

Combine all ingredients in a highball glass and stir to combine. Top with ice, garnish with mango and funk the night away.

Credits: This is an edited extract from All Day Cocktails by Shaun Byrne & Nick Tesar, published by Hardie Grant Books, RRP $34.99 and is available in stores nationally.