Al Fresco
Amethyst Lemon-Cucumber-Serrano Spirit, Fermented Mango Syrup, Lemon, Mint
Bartender James Nowicki of Common Thread | Savannah, GA
Adapted by StarChefs | November 2024
INGREDIENTS
Fermented Mango Syrup:
Frozen mango, diced
Granulated sugar
Batch:
Yield: 1 serving
1½ ounces Amethyst lemon-cucumber-serrano spirit
To Assemble and Serve:
Yield: 1 serving
¼ ounce lemon juice
Orange peel
Mint
METHOD
For the Fermented Mango Syrup:
Weigh mango. Transfer to a vacuum bag with seventy-person sugar by weight of mango. Seal and refrigerate 5 days. Strain, bottle, and refrigerate.
For the Batch:
In a nonreactive container, combine spirit, ½ ounce Fermented Mango Syrup, and 3 ounces filtered water. Refrigerate until cool. Once cooled, transfer mixture to a 1-liter soda bottle. Force carbonate 5 times at 50 PSI. Seal and refrigerate.
To Assemble and Serve:
In a mixing glass, stir to combine Batch with lemon juice. Strain into a Collins glass. Garnish with orange peel and mint.
