Clarified mango - soft, rounded, and kissed with a passion fruit and calamansi shrub. In place of whiskey, a koji malt neutral spirit infused with pandan leaf and Buddha’s hand sits alongside - rice and malt, sweet and sour, international in spirit but quietly echoing uisge beatha, the water of life.


Ingredients
Buddha Hand and Pandan Leaf Distillate
  • 600g Empirical Spirits Anne Bonny Blend (This can be substituted for whisky or a grain spirit)
  • 1 x buddha's hand
  • 55g pandan leaf
  • 30g lemongrass
  • 8 x lime leaves


Clarified Mango Juice

Passion Fruit and Calamansi Shrub

10% Citric Acid solution

To Serve
  • 2oz Buddha hand and Pandan Leaf Distillate

  • 1oz Clarified Mango Juice

  • 1oz Passion Fruit and Calimansi Shrub

  • .25oz 10% Citric Acid Solution

  • 4 drops MSK UltraFoam
  • 3 drops Bob's Coriander BittersThe Clarified Mango, Passion Fruit Sours Cocktail being poured from a bar shaker into a glass

Method
Buddha hand and pandan leaf distillate

Using a Citrus Grater, remove all zest from the Buddha Hand – the white can be reserved for another recipe.
Chop the pandan leaf and lemongrass and place all the ingredients into a vacuum bag and seal, leaving to infuse for 4-5 days.
Once infused, pass all ingredients.
Put everything into a Girovap with the temperature set to 45°C and distil.
Place the clear liquid into a bottle until needed.


Clarified Mango Juice

Place the mango and pectinase into a Thermomix.

Turn on the temperature to 37°C and blend into a coarse puree, allowing the mix to come to temperature.
Once complete, pass through a cheese cloth or Claribag and put the resulting liquid through a Centricook at 4000 rpm for 19 minutes.
Pass the juice once more through a coffee filter and bottle until ready to use.

Passion Fruit and Calamansi Shrub
Mix the passionfruit seeds and juice, salt and caster sugar and leave for 24 hours.

Mix in Calamansi Vinegar and leave for another 24 hours.
Pass and put through a coffee filter or use a Centricook at 4000 rpm for 19 minutes to clarify.

Place in a bottle until needed.

10% Citric Acid solution
Heat the filtered water to 80°C and pour over the Citric Acid until dissolved.
Reserve in a bottle for later and keep chilled.

To Serve
Fill a cocktail shaker with ice.
Add all ingredients and shake well.
Pass into a glass and serve.
Clarified Mango, Passion Fruit Sours Cocktail served in a glass sat on the side of the bar