RECIPE FOR AAM-AZING GIMLET Ingredients 30 ml raw mango and ginger oleo saccharum15 ml fresh lime juice 60 ml gin (Hapusa Gin) Salted raw mango ribbon, to garnish For the saccharum:200 g grated raw mango200 grams castor sugar15 grams diced ginger  Method To make the raw mango and ginger oleo saccharum: take a ziplock or a vacuum seal bag, add the raw mango, castor sugar and diced ginger. Vacuum seal the bag and let it sit at room temperature for about 36 hours, the sugar will extract the flavour of the raw mango and ginger to create a saccharum.Strain out the mix, bottle.Add all ingredients to a shaker with ice, shake.Fine strain into a chilled coupe glass, garnish with the raw mango ribbon on a skewer. Disclaimer: We do not own any of the content, ideas, images, or text presented here. All rights belong to their respective owners. For more information and to view the original source, please visit the following link: Source link

RECIPE FOR BAR DOUBBLE’S AAM-AZING GIMLET Ingredients 30 ml raw mango and ginger oleo saccharum15 ml fresh lime juice 60 ml gin (Hapusa Gin) Salted raw mango ribbon, to garnish For the saccharum:200 g grated raw mango200 grams castor sugar15 grams diced ginger  Method To make the raw mango and ginger oleo saccharum: take a ziplock or a vacuum seal bag, add the raw mango, castor sugar and diced ginger. Vacuum seal the bag and let it sit at room temperature for about 36 hours, the sugar will extract the flavour of the raw mango and ginger to create a saccharum.Strain out the mix, bottle.Add all ingredients to a shaker with ice, shake.Fine strain into a chilled coupe glass, garnish with the raw mango ribbon on a skewer. History on the Rocks is a new series by Goya, where Smitha Menon tells us the story of our favourite cocktails and how they traveled to us. Each history lesson is followed by a cocktail recipe from some of the country’s top bartenders. Disclaimer: We do not own …