“MANGOLAXIU” BY MIGUEL
SEROMENHO, MACAU, BOLS AROUND THE WORLD 2013.
MIGUEL SEROMENHO
MANGOLAXIU
My ultimate goal is creating a cocktail that uses
local favorite fruits balanced in harmony in order to reflect traditional
gastronomical flavors of the region like sweet/sour and spicy. These flavors
are the foundation of the Asian food which I personally fell in love together
with the amazing local culture.
INGREDIENTS
45 ml bols genever
20 ml bols mango
licor
15 ml freshly
squeezed lime juice
1 whole kidney mango
1/3 large chilli red
pepper
15 ml sugar syrup
3 drops of Bitter
Truth orange bitters
METHOD
In a mixing glass start by muddling the kidney mango
with the seedless red chili pepper, add all the other ingredients and shake
with a smile. Fine strain into a pre-chilled cocktail glass and add the
garnish.
GARNISH
Half kidney mango and
two small red chili peppers.
Arraival of Bols
Genever in Macau for a tour on Rickshaw, with bartender Miguel Seromenho of
Macau Bar Concept. Quest for local ingredients to create delicious Cocktail in
Coloane near Mango Tree.
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