Recipe by Ian Serdick Libang, Bartender from Spirits Library
“This cocktail is inspired by the classic mango graham cake. It’is for people who love to eat dessert before or even during dinner (you know who you are).”
- Glass used: tall glass
- Garnish: dried mangoes and graham powder
- Ice: tube/cube ice
Ingredients:
- 45 ml Monkey Shoulder
- 20 ml homemade cream liqueur
- 15 ml Giffard mango syrup
- 15 ml fresh lemon juice
- 2 barspoons graham powder
Directions:
- Pour all ingredients into a cocktail shaker with ice.
- Shake vigorously to blend the graham powder with the drink.
- Strain and pour into a glass with ice.
- Garnish with dried mangoes and top with graham powder.
- Add a straw and serve.
Tasting Notes: You’re greeted with the sweet and powdery scent of crushed graham crackers. With every sip, there’s the comforting texture of cookies followed by a sweet creaminess and a balanced interplay of lemon juice and mangoes finishing with a light kick of whisky.
