A Raw Mango Gimlet from Bar Doubble

Welcome to a new series by Goya, History On The Rocks, where we explore the stories behind several classic cocktails, and what makes them special.

We begin with the gimlet.

A gimlet is a simple classic cocktail that is typically made from gin with lime cordial or juice, and served chilled. The following recipe comes from @bardoubble, the cocktail bar by Kavan Kuttappa and Vedant Mehra in Bengaluru — it is a mango-licious take on the gimlet.

RECIPE FOR BAR DOUBBLE’S AAM-AZING GIMLET

Ingredients

30 ml raw mango and ginger oleo saccharum
15 ml fresh lime juice
60 ml gin (Hapusa Gin) 
Salted raw mango ribbon, to garnish

For the saccharum:
200 g grated raw mango
200 grams castor sugar
15 grams diced ginger 

Method

To make the raw mango and ginger oleo saccharum: take a ziplock or a vacuum seal bag, add the raw mango, castor sugar and diced ginger. Vacuum seal the bag and let it sit at room temperature for about 36 hours, the sugar will extract the flavour of the raw mango and ginger to create a saccharum.
Strain out the mix, bottle.
Add all ingredients to a shaker with ice, shake.
Fine strain into a chilled coupe glass, garnish with the raw mango ribbon on a skewer.

History on the Rocks is a new series by Goya, where Smitha Menon tells us the story of our favourite cocktails and how they traveled to us. Each history lesson is followed by a cocktail recipe from some of the country’s top bartenders.