Mango Spice Shrub

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 / Liquorary for Oh So Beautiful Paper

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!

Mango Spice Shrub Cocktail Recipe / Liquorary for Oh So Beautiful Paper

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.

Mango Spice Shrub Cocktail Recipe / Liquorary for Oh So Beautiful Paper

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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Glassware by Liquorary

Photo Credits: Nole Garey for Oh So Beautiful Paper 

  1. Okay. I have every ingredient here, along with a very ripe, perfectly timed mango! Going to make this recipe this afternoon, as a reward for finishing up some projects. It sounds just perfect with the St-Germain.

      • It turned out GREAT! I liked the added spicy undertones in the shrub. Definitely a fan of adding the star anise pods. The licorice-like flavor went well with the fruity mango and floral St-Germain. Definitely a keeper! And I was happy to be able to use up an over-ripe mango in such a delicious manner.

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