August is almost over, but we wanted to squeeze one more shrub. After our previous very tasty and successful experiment combining tropical fruit with spices, we decided to try again, this time with mango. And this time, instead of Caribbean flavors, we decided to go a little farther abroad. We’re calling it the Mango Spice Shrub. –Andrew

Mango Spice Shrub Cocktail Recipe

• 2 oz Gin
• 1 oz Mango Spice Shrub Syrup
• 1/2 oz St-Germain Elderflower Liqueuer
• 1/2 oz Lime Juice
• 3/4 oz Coconut Water

To make the shrub syrup: add a tablespoon of cloves, 2-3 star anise pods, and a cinnamon stick, broken up, to a sauce pan over low heat. Gently toast the spices until they are fragrant. Then add a cup of rice wine vinegar and a cup of raw sugar, stirring frequently until the sugar is dissolved. Let the syrup cool, then add the fruit one one peeled, pitted mango. Mash the mango and then let it sit to infuse, covered, for 20 minutes or longer if possible. Strain through cheesecloth, squeezing to remove as much liquid as possible. Bottle and refrigerate.

To make the cocktail: combine all the ingredients in a cocktail shaker filled two-thirds with ice and shake well. Strain into a chilled cocktail coupe and enjoy!

Piney juniper up front, them lemony tartness, fruity sweetness, and some exotic spices on the finish. I wanted to combine some flavors that evoked various East Asian cuisines–mango, star anise, rice wine vinegar, coconut, and even the St-Germain, which is made from elderflower but can also evoke lychee fruit. Lots of hard-to-place spice and fruit flavors in this one.

We used Malfy Gin in this one, an Italian gin flavored in part with the zest of lemons from Italy’s Amalfi coast. It has lots of delicate lemon scent and flavors when sipped neat, but shows off juniper and other botanicals when mixed. I find that it adds an extra, subtle layer of citrus to this drink.

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Photo Credits: Nole Garey for Oh So Beautiful Paper