Whitley Neill Mango and Lime Gin, 70 cl

Product Information

Other popular botanicals or flavourings used in gin making, besides the required juniper, often include citrus elements, such as lemon and bitter orangepeel, as well as a combination of other spices, which may include anise,angelicaroot and seed,orris root, licorice root, cinnamon, almond, cubeb, savory, lime peel, grapefruit peel, dragon eye, saffron, baobab, frankincense, coriander, grains of paradise, nutmeg and cassia bark. Finally, shredded coconut, dried mango and banana are infused into Manly Spirits’ Australian dry base gin for twenty-four hours. As with all my drink infusions, I advise you to get a fairly good quality vodka, the sort you’d be happy with to drink on its own.

We’ll be using white sugar, and whether that’s caster or granulated, it doesn’t matter. I’m going to give you a fairly wide range in the amount of sugar for this mango vodka. We’ll start with the lower amount (200g/1 cup), and we’ll add more halfway through, if you want it sweeter. Herbs and spices like vanilla, thyme, lavender, mint, cardamom or chilli may only need a few hours steeping in the gin, whereas fruits, strongly flavoured vegetables and berries will probably be best left for a week or two, maybe even up to a month. Playing host? Our range of flavoured gins is sure to get the party started. Whether you prefer a classic dry gin or want to add some colour with pink gin, we’ve got a wide variety to choose from. Just some of the flavours we offer include summery strawberry, peach and mango. Homemade Mango Liqueur, as it is, with nothing else added, may be a little on the tame side for those of you who’ve tried my other vodka infusions, like Krupnik and Strawberry and Rhubarb Vodka. This is because, as mentioned earlier, mango has a rather quiet disposition. Juicer: invest in an electronic juicer or buy an affordable hand-held to easily juice fresh citrus like lemons and limes.We’ve made the Italian Limoncello, Rhubarb Gin, Raspberry Gin and the old British classic, Sloe Gin, just to name a few. They all follow the same formula of adding fruit/vegetable to alcohol, with sugar added. Then on top of that, depending on the drink (and my mood when making it), I may add additional flavourings like a vanilla pod, herbs, lemon and lime slices, and even dried chillies. Rimmer: Bloody Mary and Caesar lovers should outfit their bar with a handy rimmer for salting and sugaring glassware. Turn the oven off and leave the jars, bottles and lids in there, bringing them out only when you are ready to fill. Be careful, as they’ll be hot. All homemade liqueurs make great gifts, whatever the occasion. See the difference in colour? The layers of muslin will affect that. The Vodka

Bring the island breeze. For an extra tropical hit, split the soda water amount with a splash of coconut water. Juniper, sea parsley, mango, rainforest lime, coconut, finger lime, banana, coriander, pineapple, angelica, blood orange and orris.

How to make a Mango Gin cocktail?

The final recipe is a mix of tropical fruits, local coastal ingredients and classic Australian dry botanicals: Fold your muslin into 2 layers. The more layers you have, the clearer your mango vodka. You can see this in my images. In the larger bottle, the drink is more yellow, as I didn’t even bother with any muslin, I just used a very fine sieve. It makes for a prettier drink, which will need to be shaken before pouring, as the mango “bits” will settle. Sterilising Jars and Bottles