[Recipe] Green Mango Bee's Knees by Chanel Adams of Bamboo Bar (Bangkok)

A Thai twist on the classic Bee's Knees, Chanel Adams of Bamboo Bar in Bangkok brings acidity, sweetness, spice, and a sense of adventure to this drink.

Ingredients:

45ml Tanqueray 10 Gin

30ml Green Mango Shrub*

15ml Honey Syrup*

5ml Lime Juice

3 dashes Thai Chili Tincture*

*Make the Honey Syrup: 

500ml honey

500ml water

Whisk the honey in water until completely homogeneous. Refrigerated shelf life: 1-3 weeks.

*Make the Thai Chili Tincture:  

15pcs Thai (bird’s eye) chili

150ml vodka

Slice the chilis lengthwise and infuse in the vodka for 24 hours at room temperature. Unrefrigerated shelf life: 3 weeks.

*Make the Green Mango Shrub: 

1,000g green mango

1,000g simple syrup (1:1)

Vinegar solution (1 part white wine vinegar, 2 parts Thai vinegar)

Peel and slice the green mangoes. Blend with the simple syrup and fine strain. Weigh the syrup solution, adding 1/5 of its weight in vinegar solution.

Method:

Shake all ingredients with ice in a cocktail shaker, then fine strain over block ice into a rock glass. Garnish with a green mango slice, sprinkled with chili powder and sea salt.