Leave it to Dave (creative, precise, also dashing and witty) to not only create a new cocktail worthy of being the Spicebox Supperclub’s signature cocktail, but to make his own infused spirits! This cocktail had it all– mango (one of Trinidad’s best fruits), Indian spices, Trinidad’s Angostura bitters, and the use of the insider-hip ingredient, a shrub (drinking vinegar). While each of these ingredients has a strong individual personality, Dave’s expert mixing melded them together beautifully and subtly, with the capstone being fresh curry leaves, which added both flavor and garnish. This cocktail is a winner.
Combine in mason jar. Swirl daily. Week should do though no harm in letting it marry for longer. Strain (I used a funnel with cheese cloth and pressed the ginger with wooden spoon handle, which gave the rum a slightly yellow and cloudy look but much stronger ginger flavor).
Linda, Peter and a pile of mangoes in Trinidad
Come back next week for (finally) some food!