Skip to content, or skip to search.

Skip to content, or skip to search.

Home > Restaurants > Recipes > Mango + Gin

Mango + Gin

Served at: Macondo

Photo by Danny Kim
Email  Print Recipe  Rate & Review

Share this listing


2 oz. DH Krahn gin
1 oz. mango purée
1/4 oz. aji amarillo paste
1/2 oz. each huacatay paste

Lemongrass syrup
2 cups sugar
2 cups water
1 chopped stalk of lemongrass

Smoky Sage Salt
1 tablespoon kosher salt
1/2 tablespoon Smoky Salt
1/2 tablespoon sage


In a shaker, combine 2 oz. DH Krahn gin, 1 oz. mango purée, 1/4 oz. aji amarillo paste, and 1/2 oz. each huacatay paste, and lemongrass syrup (recipe follows). Shake with ice and pour into a rocks glass filled with fresh ice cubes and rimmed with sage salt (recipe follows).

Lemongrass syrup: In a pot, combine two cups each sugar and water and warm until sugar dissolves. Remove from heat and add 1 chopped stalk of lemongrass. Let sit overnight. Strain into a clean container and store in the refrigerator.

Smoky Sage Salt: Mix 1 tablespoon kosher salt and 1/2 tablespoon each Smoky Salt and sage. Store in an airtight container. (Published 2011)

Best of New York Food

best foodEating

Foie gras, fish tongue, and uni.