This was one of the first cocktails on the menu when we opened Fatt Pundit back in 2019. It pays homage to the many street-side carts that sell fresh mango in a spice mix of salt, pepper and red chillies – it’s sweet, spicy and savoury, as well as unique and delicious.
Mango Sichuan rush
Serves 1
For the Sichuan syrup (makes enough for six drinks)
100g sugar
20g fresh red chillies (Sichuan or Thai, ideally), sliced open lengthways
For the cocktail
25ml fresh lemon juice
25ml Sichuan syrup (see above and method)
50ml tinned alphonso mango puree (AKA kesar mango)
Ginger beer, to top
1 red chilli, sliced lengthways, to garnish
Make the syrup at least the day before. Put the sugar in a heatproof bowl, add 50ml just-boiled water, then whisk vigorously until the sugar dissolves and the mixture turns translucent. Leave to cool for an hour, then drop in the chillies and leave to infuse for at least 24 hours. Fine-strain into a clean jar (discard the chillies), then seal and store in the fridge.
To build the drink, measure the lemon juice, syrup and mango puree into a shaker filled with ice, then shake hard. Double strain into a highball glass filled with fresh ice, then top with ginger beer to taste. Garnish with the sliced chilli and serve.
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Huzefa Sajawal, co-founder and executive chef, Fatt Pundit, London W1
