Today’s cocktail is an original of mine, a nice take on a daiquiri featuring the savory sweetness of Mango. With sustainability always in mind these days I also made a fruit leather with the scraps of the mango syrup utilizing some of the solids of the syrup. Not much to say about this drink here in the description! It’s all in the video!
Here’s Links to the tools I use in this episode:
Shaking Tin Set (Vintage Black): https://amzn.to/3gXAEzE
Measuring Cup Jigger (Copper): https://amzn.to/3gQbNNS
Barfly Hawthorne Strainer: https://amzn.to/2XXDbRp
Barfly Fine Strainer (Copper): https://amzn.to/3cseimj
Mini Clothespins: https://amzn.to/3cseimj
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Hummingbird
Ingredients
- 2 oz Light Rum Flor de Caña
- .75 oz Lime Juice
- .375 oz Mango Syrup See notes)
- .375 oz Honey Syrup
- Garnishes
- Mango Fruit Leather (see notes)
Instructions
- Add ingredients to tin
- Add ice and shake 8-10 Seconds
- Strain into chilled glass
- Garnish with Mango Fruit Leather
Notes
Add 1 Cut up Mango peels and all to a plastic bag with half a cup of sugar and Sous Vide at 135 Degrees for 2 hours.
If you don’t have a Sous Vide simply put mango and sugar in bowl and mix until sugar is dissolved wrap or cover with lid and keep in fridge 24 hours. Extract syrup by pushing through a fine strainer. For Mango Fruit Leather:
Take mango, discarding the peel Then add 1/4 Cup water and puree in a blender. Taste for sweetness and add more sugar if desired. Then place in oven at 140 degrees (if you can get it that low, if not 170 degrees is fine) and dehydrate for 12 hours. If dehydrating at 170 check after 8 hours.
