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Saigon Swizzle
Mixologist Tony Pereyra gives this drink an Asian accent with a simple syrup made with mango and kaffir lime leaves, then adds coconut water, pineapple juice and lime.
Photo courtesy of National Mango Board
Servings
1
1
Cuisine Type
- asian
Menu Part
- beverage
Main Ingredient
- Mango
Tony Pereyra
Bar & Beverage Specialist
The Spirits in Motion
Los Angeles
Fresh ingredients and house-made mixers elevate zero-alcohol drinks just as they do cocktails. Mixologist Tony Pereyra gives this libation an Asian accent with a simple syrup made with mango and kaffir lime leaves, then uses it to sweeten a blend coconut water, pineapple juice and lime. The tropical drink is sure to brighten a gray winter day.
Ingredients
Kaffir Lime Mango Simple Syrup
12 kaffir lime leaves
½ cup fresh mango chunks
1 cup water
1 cup sugar
Mocktail
2 oz. coconut water
1¼ oz. kaffir lime mango syrup (recipe above)
1¼ oz. fresh lime juice
½ oz. pineapple juice
Garnishes
1 red shiso leaf
1 amaranth leaf
1 fresh mango spear
Mango ribbon
Steps
1. For kaffir lime mango syrup, combine all ingredients in medium saucepan over medium heat; bring to a boil. Remove from heat and infuse for 4 hours.
2. In blender, blend syrup until smooth; bottle and refrigerate.
3. For drink, combine coconut water, 1¼ ounces syrup, lime juice and pineapple juice in tall glass. Add crushed ice; swizzle to mix well and top with more crushed ice. Garnish with shiso, amaranth, mango spear and mango ribbon.
Photo courtesy of National Mango Board
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