Just in time for Memorial Day, Taylor Giroux, Signature Drink Curator at George Howell, has just the ticket for a sunny escape. This week's recipe is a vacation in a glass, specifically a coupe. Like many getaways, this one takes a little prep work going in, but is well worth it once you're relaxing with a cup in hand — preferably at the beach.
Ingredients:
- 2 ripe mangoes (peeled and chopped)
- 8 oz pineapple juice
- 2 tbsp apple cider vinegar
- 1/2 cup sugar
- 1 cup water
- 1 1/2 cup sugar
- 1 1/2 cup hot water
- 1 cup toasted sesame seeds
- 1 vanilla bean pod
- 1 1/2 oz cold brew (we recommend George Howell's Tarrazu)
- 2 oz mango puree
- 1 oz lime juice
- 1 oz sesame orgeat
- A dollop mascarpone
- 2 dashes Angostura bitters
- 2 drops saline solution (1 part salt to 3 parts water)
- Edible flower and/or pineapple frond (optional)
Instructions:
- Prepare mango puree
Add first five ingredients (mangoes through water) in a small sauce pot over medium heat
Once the sugar has dissolved and the mangoes have visibly softened, blend contents, strain, and let cool
- Prepare sesame orgeat
Dissolve 1 1/2 cups sugar in hot water in a food processor or blender
Blend with sesame seeds and vanilla seeds (separated from the bean)
Let sit for three hours
Strain and cool
- Prepare cold brew to taste
We recommend Trade Cold Brew Bags
- Combine 2 oz of mango puree, 1 oz of sesame orgeat, and remaining ingredients in a shaker
Shake hard with ice
Strain into glass and garnish with a flower and pineapple frond
— Taylor Giroux, Signature Drink Curator, George Howell
About the Author: Taylor Giroux, also known on social media as @coffee.papi, is a gem among gems and a wizard of coffee mixology. For Taylor, the act of coffee mixology is not only a job, but an art and expression. Taylor goes beyond the traditional bounds and rules of coffee as well as mixology, and isn't afraid to take the risk to discover a new sense of satisfaction from his customers and colleagues. On a typical afternoon you will not find Taylor slinging his latté_ art on the bar, but instead in the kitchen filling IsI siphons, sous-vide bags, and miscellaneous containers of strange and magical liquids. Taylor dives deep into not only the flavor of a coffee, but also the texture and the brewing technique to create the balance of taste components that reminds you of the best cocktail or meal you ever had. _
