Le Mal Necessaire
Saved by 3 People
About this Cocktail

I was asked by a colleague to help him make a few Tiki cocktails for a journalist who was writing an article about this trend. I wanted to make something with Bourbon and Mezcal instead of the usual rum. I asked my husband for help and he suggested I also use Fernet Branca(which i then switched for Branca Menta) and Cinnamon Syrup. At the same time, i had this undeniable urge to make a mango chutney. So i decided to make the chutney in a way to compliment the tiki cocktail. It is goddamn delicious!

  • 1 oz bourbon
  • 1/4 oz Mezcal
  • 1/4 oz Branca Menta
  • 1/2 oz Cinnamon Syrup
  • 1/2 oz Orgeat Syrup
  • 1 oz freahly pressed Pineapple juice
  • 1 oz Lemon juice
  • Chutney : 1 chopped Mango
  • 1 tbls white vinegar infused with red onion
  • 1/2 oz cinnamon syrup
  • 5-10 dashes of BarKeep Chinese Bitters
  • 1 "birds eye" hot pepper, chopped
  • Squeeze of lemon juice

Prepare mango Chutney, mix all ingredients, let sit for at least an hour before use.
Prepare cocktail, mix all ingredients in a shaker, shake hard with ice, pour into a nice glass WITHOUT ice.
Garnish with a spoon of Mango Chutney and a bergamot leaf.
Eat the spoonful of the spicy/ tangy mango chutney, savour. sip your smoky/ sweet cocktail. Yum !


Andy S.


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