Safe Word Recipe

Prepare smoked mango purée

If you don't have smoked mango purée on hand: take 1/2 ripe mango, peel and dice. Lightly smoke the mango pieces over a charcoal smoker, smoking gun, or briefly with a high flame wood chip smoke (apple or cherry) until they pick up a mild smoke aroma (about 1–2 minutes of active smoking). Purée the smoked mango in a blender until smooth. Strain through a fine mesh if needed for texture. Measure 1 ounce for the cocktail.

Char pineapple (optional)

Char a wedge of fresh pineapple on a hot cast-iron pan or blow torch for 30–45 seconds per side until you see caramelized dark marks. This will be used for aromatic garnish and expressed oils. Reserve one charred wedge.

Add 2 oz Svedka vodka, 0.75 oz charred pineapple rum, 0.5 oz génépy, 1 oz smoked mango purée, 0.5 oz fresh lime juice, 0.5 oz demerara syrup, and 2 dashes Angostura bitters into a cocktail shaker.

Fill the shaker with ice (regular cubed ice) and shake vigorously for 12–15 seconds until well chilled and slightly diluted.

Place one large clear ice cube into a chilled old-fashioned glass.

Double-strain the shaken cocktail over the large ice cube using a hawthorne strainer and a fine mesh strainer to remove pulp and any solids from the purée.

Take the charred pineapple wedge and hold it over the glass, peel-side down. Give it a firm twist over the drink to express oils, then rub the rim lightly with the wedge and drop the wedge into the glass or set it on the rim.

Garnish with a thin smoked mango slice (or dehydrated smoked mango) perched on the rim or on a cocktail pick across the glass. Optionally, add a small flamed or torched pineapple peel briefly above the drink for an extra smoky aroma—exercise caution when flaming.

Serve immediately with a short stirring spoon for guests who wish to lightly stir. Sip and enjoy the herbal lift from the génépy balanced against the sweet-smoky mango and charred pineapple, with vodka and rum as the spirit base.