Mango Dark 'n Stormy
Level of Complexity: Home Bartender Friendly, but note you'll need to make the shrub 2 weeks in advance!
We wanted to keep it simple this summer and what's more simple than a dark and stormy?! To level it up, we're incorporating a bright and vibrant mango shrub that really elevates the drink and compliments the Black Bear Spiced Honey ‘Rum’. Then to top it off, we recommend the 'Great Gentleman's Ginger Beer' which is especially spicy and gingery. All together this is a summer cocktail that packs a punch in both the flavour and booze department.
- 2 oz Black Bear Spiced Honey 'Rum'
- 1 oz Mango Shrub*
- Ginger Beer
- Mango fan for garnish
Shake all together on ice. Strain into a Collins or rocks glass. Top with ice and garnish with mango fan.
- 1 Cup Mango (peeled & chopped)
- 1 Cup Cane Sugar
- 2/3 Cup White Wine Vinegar
Peel and chop mango into 1 inch chunks. In a bowl, massage the sugar into the mango, cover and leave to macerate for around twelve hours. Place mixture in a blender and blend well. Strain through a fine sieve and add vinegar. Put the mixture in a jar and secure with a lid. Refrigerate for two weeks minimum before using, being sure to shake well daily. After the two weeks you will be left with a very delicious sweet and sour mango shrub.