The Raw Mango Gimlet We’ll be Drinking All Summer

History On The Rocks is Goya’s summer cocktail series in partnership with Smitha Menon. Here, we explore the often-unknown origin story behind our favourite classic cocktails. We will also be bringing you a modern take on the classic, from some of our favourite bars in the country. This week, the gimlet.

The gimlet is a classic cocktail that is pretty straightforward — typically made with gin, lime cordial or lime juice, it is served properly chilled. This recipe comes from @bardoubble, a cheeky cocktail bar by Kavan Kuttappa and Vedant Mehra in Bengaluru. Behind the counter, bartender Azalia creates a vibrant, raw mango edition of 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 series in partnership with Smitha Menon. Join us as we explore the stories behind 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.

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