I love mangos. I can never escape the feeling that the flavor in my mouth is tropical, exotic, and on so sweet. I rarely eat a mango by itself but prefer to combine it into salads, salsas, and beverages. Here is the perfect mango beverage: a Mango Margarita with loads of fruit. It’s an ideal weekend cocktail. The sweet but powerful flavor can complement spicy foods from anywhere on the planet.
This drink is about as easy a mixture as you can imagine. It ranks very high on the flavor-to-effort scale.
Yield: 2 large cocktails
4 ounces white tequila
2 ounces orange liquor [Mandarin Napoleon suggested]
Juice of 2 limes
1 cup of diced fresh mango
1 ounce of simple syrup
12 ice cubes
Place all ingredients in a blender and blend away until smooth. Pour into glasses rimmed with salt or sugar.
Source: Brian O’Rourke
Many drink recipes, including my margarita, use sugar syrup as an essential ingredient. For some beverages, including that margarita, a citrus-flavored sugar syrup can boost the flavor. Making a citrus syrup is just as easy as making a standard one. Try this recipe and see if doesn’t add a new dimension to your beverages. [ For my margarita go to http://www.cookingbythebook.com/blog/recipes/not-your-mothers-margarita],
Getting balance in this syrup does depend on the size and quantity of the orange, lemon and lime you add. The orange is going to contribute the most liquid, so keeping it to medium size is important. One lime is plenty. You’ll be surprised at how easily you can pick up the overtones of just one. If you prefer a tarter syrup, then adding a second lime will do it. And that one lemon is needed, too. You may not taste the flavor directly, but it is contributing to the total flavor balance.
The syrup is always best fresh, but it can keep for two weeks in an airtight container in your refrigerator.
Citrus Simple Syrup
2 cups sugar
1 cup water
1 medium orange, sliced thinly
1 lemon, sliced thinly
1 lime, sliced thinly
Put the sugar and water in a wide sauce pan — you want surface area for laying down the fruit slices. Stir over medium heat bringing the mixture to a boil. Boil for a moment more until the liquid starts to clear.
Add the fruit slices and distribute evenly over the top. Turn the heat to medium-high and bring back to a boil, stirring and pressing the fruit to release the juices. When the mixture returns to a boil, lower the heat to simmer and leave for 5 minutes.
Turn off the heat and remove the fruit slices, squeezing each one to release any final juice. Cool to room temperature, place in an airtight container and refrigerate.
Source: Brian O’Rourke