Cocktail Of The Week: Fatt Pundit’s Mango Sichuan Rush – Recipe | The Good Mixer

This was 1 of nan first cocktails connected nan paper erstwhile we opened Fatt Pundit backmost successful 2019. It pays homage to nan galore street-side carts that waste caller mango successful a herb operation of salt, capsicum and reddish chillies – it’s sweet, spicy and savoury, arsenic good arsenic unsocial and delicious.

Mango Sichuan rush

Serves 1

For nan Sichuan syrup (makes capable for six drinks)
100g sugar
20g caller reddish chillies (Sichuan aliases Thai, ideally), sliced unfastened lengthways

For nan cocktail
25ml caller citrus juice
25ml Sichuan syrup (see supra and method)
50ml tinned alphonso mango puree (AKA kesar mango)
Ginger beer, to top
1 reddish chilli, sliced lengthways, to garnish

Make nan syrup astatine slightest nan time before. Put nan sweetener successful a heatproof bowl, adhd 50ml just-boiled water, past whisk vigorously until nan sweetener dissolves and nan substance turns translucent. Leave to cool for an hour, past driblet successful nan chillies and time off to infuse for astatine slightest 24 hours. Fine-strain into a cleanable jar (discard nan chillies), past seal and shop successful nan fridge.

To build nan drink, measurement nan citrus juice, syrup and mango puree into a shaker filled pinch ice, past shingle hard. Double strain into a highball solid filled pinch caller ice, past apical pinch ginger brew to taste. Garnish pinch nan sliced chilli and serve.

• Huzefa Sajawal, co-founder and executive chef, Fatt Pundit, London W1