Green mango highball
This Thai-inspired green mango highball is cooling and a little sweet, offering instant relief from the spiciness of traditional southern Thai food
- Serves: 1 person
- 1green mango, stoned and cut into 3cm slices
- ½cucumber, sliced
- 200g caster sugar
- 50ml rice vodka
- 30ml green mango cordial (see above)
- 20ml lime juice
- 4thai basil leaves, plus extra to garnish
- soda water, to top
- lime wedge, to garnish
Step 1Tip the mango flesh and cucumber into a high-powered blender with 200ml of water, and whizz until smooth.
Step 2Set a fine sieve lined with a muslin cloth over a bowl and pour the purée through the cloth, leaving for 30 minutes to strain.
Step 3Add the sugar to the strained liquid and whisk until dissolved. This will make more than you’ll need but will keep in an airtight container in the fridge for 1 month.
Step 4For the cocktail, measure out all of the ingredients into a tall glass. Add in 4-5 leaves of thai basil and plenty of ice, then give it a good mix with a spoon. Top up with soda water and garnish with a wedge of lime and some more thai basil.