In Retrospect- Caribbean Mango Curry Cocktail
Complex and Tropical with a creamy finish. Made with Maker’s Mark® and Island flavors. This tasty libation will take you to the Caribbean on the first sip!
Ingredients
- 1.5oz Maker’s Mark
- 2oz Fresh Mango Juice (Substitute with Best brand Mango nectar if unavailable)
- 2oz Coconut Water
- .75oz Salted Curry Syrup
- .5 oz Key Lime Juice
- Top with Nitro Coconut Foam
- Garnish Edible Micro Flowers
Instructions
Salted Curry Syrup
- 1:1 Simple Syrup
- ¼ tsp Ground Ginger
- Pinch of Ground Cardamom
- Pinch of Ground Allspice
- ¼ tsp Ground Nutmeg
- ¼ tsp Ground Cinnamon
- ½ tsp Ground Turmeric
- Pinch of Salt
Stir all ingredients together in a small pot over medium heat. Strain and cool.
Nitro Coconut Foam
- 1-14oz Can Full Fat Coconut Milk
- 2oz Salted Curry Syrup
Charge in an ISI Canister with 2 Nitrogen Cartridges
Preparation
Paint 1 side of pint glass with Salted Curry Syrup and roll in Edible Micro Flowers
- Combine Maker’s Mark, Mango Juice, Coconut Water, Key Lime Juice and Salted Curry Syrup in small shaker tin.
- Add Ice and give a hard shake
- Add Ice to pint glass
- Pour in cocktail and top with Nitro Coconut Foam
- Add Edible Micro flowers to top of cocktail
- Enjoy
Glassware: British Pint Glass
Author: Black Restaurant Week
About Black Restaurant Week – Black Restaurant Week LLC is an annual, multi-city culinary movement celebrating the flavors of African, African-American and Caribbean cuisine nationwide. Black Restaurant Week partners with black-owned restaurants, chefs, caterers and food trucks to host a selection of culinary experiences aimed to expand awareness and increase support for black culinary professionals. The organization was founded in 2016 by entrepreneurs Warren Luckett, Falayn Ferrell and Derek Robinson. Connect with Black Restaurant Week on Facebook, Twitter & Instagram.
