101 Best New Cocktails: Nightmarcher by Sky Huo, 001, Wellington 97, Hong Kong.
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Adapted from a recipe by Sky Huo, 001, Wellington 97, Hong Kong.
“It’s twist of Last Word and Laphroaigh Project. Refreshing and well-balanced. An innovative tropical drink’” Sky Huo
1 fresh mangosteen
15ml (.5 oz) mezcal
15ml (.5 oz) Yellow Chartreuse
15ml (.5 oz) lemon juice
1 dash celery bitters
smoked frozen mangosteen on pineapple leaf fan, as garnish
Muddle the pods from a fresh mangosteen in a mixing glass. Add ice and the remaining ingredients, and shake. Double strain into a tulip sniffer glass with a large block of ice. Add the garnish.
gaz sez: I first met mangosteen, and Sky Huo, while touring South East Asia for the good folk at Diageo in April, 2014. Both were delightful. Mangosteens can’t be found in the USA, unless you have some sort of illegal source, and my search for this fabulous exotic fruit took me to dark alleys in New York’s Chinatown where, eventually, some anonymous person walked past me in a Szechuan restaurant, and quietly left a brown paper bag on my table. Inside I found three fresh mangosteen. There was no extra charge on my bill. Thanks guys! Much appreciated.
Now to the drink: Wow! This is one of the most refreshing, bright, complex, and beautifully balanced quaffs I ever did sip. (I used Del Maguey Vida mezcal, for the record). I hate to generalize about anything, but I’d be remiss if I didn’t mention that Asian bartenders seem to have an ability to balance ingredients that surpasses most, though certainly not all, of their Western counterpart’s. Well done, Sky.