[Recipe] Mango Hojicha by Gavin Teverasan of Bar Middle (Singapore)

Gavin Teverasan of Bar Middle in Singapore created this easy-drinking tropical cocktail combining rich fruitiness with smoky tea, topped off with a fizzy ginger finish. The Mango Hojicha is perfect for hot days, especially if you love mango and hojicha.

Ingredients:

30ml Gin 

45ml Mango Hojicha Syrup*

20ml Acid blend 

15ml Ginger beer 

*Make the Mango Hojicha Syrup

200g Mango Puree

200g Water

15g Hojicha

Sugar (50% of total weight)

Boil water, cut the heat, then add hojicha and let it steep 15mins. Then strain and add mango puree. Weigh the liquid, and add half its weight in sugar. Stir to dissolve. Measure out the total liquid in ml, then add 44% of 6% citric acid solution.

Method:

Combine all ingredients (except ginger beer) in shaker and give it a short shake. Serve over ice in a highball glass and top up with the ginger beer.