Whole Mango Manhattan Recipe

Prepare mango

Peel the ripe mango, remove the pit, and cube the flesh. You should have roughly 1 to 1 1/2 cups of mango cubes from one medium mango.

Combine with whiskey

Place the mango cubes in a clean jar and pour 250 ml Gospel Rye Whiskey over them so the fruit is fully submerged. Seal the jar.

Infuse

Let the mango and whiskey steep at room temperature for 12–24 hours for a bright, fruity infusion. For a stronger mango flavor, refrigerate and steep up to 48 hours, tasting every 12 hours.

Strain

When the infusion reaches your desired mango intensity, strain the whiskey through a fine mesh sieve or cheesecloth into a clean container, pressing gently on the fruit to extract liquid but avoid forcing pulp through. Discard or reserve the spent mango for another use (salsa, smoothie). You now have mango-infused Gospel Rye.

Chill glass

Place a coupe or martini glass in the freezer or fill with ice water to chill while you prepare the cocktail.

Build

In a mixing glass filled with ice, pour 60 ml mango-infused Gospel Rye, 30 ml sweet vermouth, 2 dashes Angostura bitters and 1 dash orange bitters (if using). If you prefer a slightly sweeter Manhattan, add 5 ml simple syrup.

Stir

Stir the mixture for 20–30 seconds until well chilled and properly diluted (the mixing glass should frost on the outside).

Strain and serve

Discard the ice/water from your chilled serving glass. Double-strain the cocktail into the chilled coupe or martini glass to remove any fine fruit particles or ice shards.

Garnish

Express the oils of an orange peel over the cocktail if using, wipe the rim with the peel and drop it in (or discard). Float a thin dehydrated or fresh mango slice on the surface as a garnish.

Serve

Serve immediately. The Whole Mango Manhattan balances the spicy, rye backbone with lush mango and sweet vermouth. Enjoy.