Emerald Sound
Saved by 33 People
About this Cocktail

The cocktail was inspired by a mint julep; this is the south Indian version. The taste is layered, the peppery taste adding a little bit of heat. It looks fruity, but once you taste it, you get sweet, you get spice, you get a little bit of mint, and then the absinthe at the end, which really brings out all the flavors.

  • 1.5 oz rye whiskey
  • .75 oz domaine de canton
  • .75 oz mango gastrique
  • Absinthe rinse
  • Mint
  • Mango slice speared with cloves for garnish

Rinse absinthe into a old fashioned glass/ julep cup then discard. Add a few sprigs of mint, rye, domaine de canton and mango gastrique into a cocktail shaker and fill with ice. Strain the drink into the prepared glass or cup that has been filled with crushed ice. Garnish with sprigs of mint and mango slice.

Mango gastrique:
4 birds eye chiles
2 cups mango nectar
1/2 cup sugar
1/2 cup champagne vinegar
Pinch of kosher salt
Break apart chiles.
Pour mango into saucepan and add chiles. Bring the mixture to a simmer. Add sugar, vinegar, and salt, and stir until sugar is dissolved. Simmer for 5 min. Allow the mixture to cool.


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