[Recipe] Mango Chili Pegu Club by Kaung Zaw from COYA (Dubai)

Kaung Zaw of COYA in Dubai brings us a twist of the iconic Burmese cocktail, the Classic Pegu Club, by adding the flavors of ripe mango and Burmese red chili-infused gin. You can feel the ripe mango tropical aroma and slightly spicy taste from Burmese chili.

Ingredients:

35ml Mango Chili Gin

15ml Cointreau 

15ml Fresh lime juice 

10ml Simple syrup (2:1) 

1 dash Angostura bitters

1 dash Orange bitters 

Garnish with mango wedge with Tajin powder

Make the Mango Chili Gin:

700ml Gin

400g Ripe Mango 

8g Burmese red chili

Chop the mango and red chili (seed removed) and put them in the vacuum bag. Sous vide for 30 min or keep at room temperature for 24 hours. Let it cool and double-strain with a cheese cloth or coffee filter. Bottle it.

Method:

Combine all the ingredients in the shaker tin and shake with ice. Strain into a Nick & Nora glass and garnish with the mango wedge.