Rum on Mango with Lemongrass

5 servings

30 minutes

Recipe from Eduard Pynzaru, head bartender of the Lark Café restaurant. This liqueur pleases with its bright tropical taste, where the sweetness of ripe mango is in perfect harmony with the refreshing notes of lemongrass. The aroma has fruity tones, softly turning into citrus. Muted sweetness adds depth and integrity to the drink.

Energy value per serving

• Calories: 566.4
• Proteins: 0.7g
• Fats: 0.3g
• Carbohydrates: 27.3g

Ingredients

• Rum: 1 l
• Mango: 400 g
• Lemongrass: 80 g
• Sugar syrup: 100 ml

Cooking steps

1. Thoroughly wash and dry the jar for infusion.

2. Clean the lemongrass stalk from dry scales and cut it so that it easily fits into the jar.

   Required ingredients:

   • Lemongrass: 80 g

3. Smash the lemongrass with a knife handle or something similar until it splits. Place it in a jar.

   Required ingredients:

   • Lemongrass: 80 g

4. Peel the mango and remove the pit.

   Required ingredients:

   • Mango: 400 g

5. Cut the mango flesh into large pieces and place them in a container for infusing.

   Required ingredients:

   • Mango: 400 g

6. Pour rum and sugar syrup into the jar.

   Required ingredients:

   • Rum: 1 l
   • Sugar syrup: 100 ml

7. Close the jar and shake it several times. You can gently mix the contents with a long spoon.

8. Place the jar in a dark place (e.g., kitchen cabinet). Leave at room temperature for 21 days.

9. Take out the jar and shake it every 1-2 days.

10. After 21 days, strain the infusion through several layers of cheesecloth or thin cotton fabric.

11. Pour the tincture into bottles and seal.

12. Leave the infusion for another 14 days, after which start tasting.