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Ingredients
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Mango Ginger Syrup
Cocktail / Mocktail
Method
Mango Ginger Syrup
Prepare mango puree
If you don't have ready mango puree, peel and dice 1 large ripe mango and blend in a food processor or blender until completely smooth. Measure 1 cup of puree and set aside.
Make ginger-honey syrup
Peel and finely grate enough fresh ginger to yield 1 tablespoon. In a small saucepan, combine the grated ginger, 3 tablespoons honey, and 2 tablespoons water. Warm gently over low heat, stirring until the honey thins and the ginger aroma releases (about 2–3 minutes). Do not boil.
Combine and finish syrup
Remove the saucepan from heat and stir in the 1 cup mango puree and 2 teaspoons fresh lemon juice. Let the mixture steep for 10 minutes to infuse the ginger. Strain the syrup through a fine mesh sieve into a bowl or jar, pressing to extract as much liquid as possible. Discard solids. Cool to room temperature, then refrigerate until chilled. Yields roughly 10–12 ounces (about 1 1/4 cups) mango ginger syrup.
Assemble HANK
Build the drink
Fill a highball glass with ice (about 1 cup). Pour in 2 oz (about 1/4 cup) of the chilled mango ginger syrup and 1/2 oz fresh lemon juice. Gently stir once to combine the syrup and lemon.
Top with tonic
Slowly top the glass with 4 oz tonic water. Stir very gently once to combine, preserving carbonation.
Garnish and serve
Garnish with a lemon wheel or a thin mango slice. Serve immediately with a straw or stirrer. Taste and adjust: for sweeter, add 1/2 oz more syrup; for brighter acidity, add a few drops more lemon juice.