A nice mango-mezcal drink

From Bangkok Supper Club

I have been accused of favoring bitter drinks—that’s just the way my palate works—so I’m always thrilled to fall for a drink that doesn’t contain a hard-to-find Italian liqueur. Like this one, a breezy cooler from Suwincha Singsuwan of Bangkok Supper Club in the West Village of New York.

Singsuwan says this easy sipper works well with any fruit that’s ripe and sweet—mango, but also passion fruit, durian, and mangosteen. I bet you could mix in a combo, too. The mezcal contributes a savory character that helps it connect with food. I found myself wondering if I should add a little chile, but of course if you’re eating spicy dishes that’ll do the trick.

I wouldn’t use store-bought mango nectar, which is often pre-sweetened. If you don’t have a juicer, it’s easy enough to throw peeled and sliced mango in a blender, whir until liquid, and strain so you don’t wind up with too much pulp. Or beg your local juice bar for enough to serve a crowd.

You’re diluting the honey just a bit so it shakes in well rather than sticking to the sides of your shaker.

Personally, I’d serve this with the little bottle or can of tonic on the side, in case anyone wants to top off the glass. Those of us who like it bitter can’t be helped.

Photo: Dane Tashima

Mango Flame

By Suwincha Singsuwan of Bangkok Supper Club

Honey syrup:
1.75 oz. honey
.75 oz. hot water

Cocktail:
2 oz. mezcal
2 oz. mango juice (or juice from other tropical fruit)
1 oz. fresh lemon juice
1 oz. honey syrup
Chilled tonic, to serve

1. To make the honey syrup, stir together the honey and hot water until dissolved. Any leftover syrup will keep at least 2 weeks in the fridge.

2. Combine 2 oz. mezcal, 2 oz. mango juice (or juice from other tropical fruit), 1 oz. fresh lemon juice, and 1 oz. honey syrup in a cocktail shaker and fill with ice. Shake for 10 seconds.

3. Add ice to a highball glass and strain in cocktail. Top with a splash of tonic.

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