I was asked by a colleague to help him make a few Tiki cocktails for a journalist who was writing an article about this trend. I wanted to make something with Bourbon and Mezcal instead of the usual rum. I asked my husband for help and he suggested I also use Fernet Branca(which i then switched for Branca Menta) and Cinnamon Syrup. At the same time, i had this undeniable urge to make a mango chutney. So i decided to make the chutney in a way to compliment the tiki cocktail. It is goddamn delicious!
1 oz bourbon
1/4 oz Mezcal
1/4 oz Branca Menta
1/2 oz Cinnamon Syrup
1/2 oz Orgeat Syrup
1 oz freahly pressed Pineapple juice
1 oz Lemon juice
Chutney : 1 chopped Mango
1 tbls white vinegar infused with red onion
1/2 oz cinnamon syrup
5-10 dashes of BarKeep Chinese Bitters
1 "birds eye" hot pepper, chopped
Squeeze of lemon juice
Prepare mango Chutney, mix all ingredients, let sit for at least an hour before use.
Prepare cocktail, mix all ingredients in a shaker, shake hard with ice, pour into a nice glass WITHOUT ice.
Garnish with a spoon of Mango Chutney and a bergamot leaf.
Eat the spoonful of the spicy/ tangy mango chutney, savour. sip your smoky/ sweet cocktail. Yum !