Middle of the week indulgence … just because I feel like it [grin]. It’s a beautiful sunny day and the garden is blooming.
Ingredients
for the mint simple syrup
1 cup water
1 cup sugar
10-12 fresh mint leaves
for the mango puree
1 champagne mango (the yellow ones), peeled and chopped
the juice of one lime
for the cocktail
2 parts mango puree
1 part mint simple syrup
6-8 fresh mint leaves, plus more to garnish
1 lime wedge, plus more to garnish
2 parts coconut rum
2 parts mango puree
fizzy mineral water to top or club soda
ice
Directions
First make your mint simple syrup as this will need to cool. Add all ingredients to a small saucepan and heat over medium heat just until it bubbles. Turn down to low for 2 minutes, then remove from heat and let sit for 15-20 minutes.
Remove the mint leaves and let cool completely in a measuring cup or squeeze bottle. This will stay fresh in the refrigerator for a week or two (but will become less minty over time).
To make the mango puree, combine mango and the juice of one lime in a food processor (a blender works too) and process until smooth.
Time to make the cocktail. In the bottom of a cocktail shaker, add simple syrup, lime wedge and the mint leaves. Muddle with a muddler or the end of a wooden spoon. Add rum and mango puree. Add ice to a glass, and strain ingredients from the shaker. Top with mineral water or club soda. Give a final mix with a long spoon and serve with an additional sprig of mint and lime wedge.
