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
- Total:
- Serves: 1 person
Ingredients
- 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
Instructions
Step 1
Tip the mango flesh and cucumber into a high-powered blender with 200ml of water, and whizz until smooth.Step 2
Set 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 3
Add 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 4
For 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.