Thai Mango Martini

Recipe by: Jerry James Stone | Written June 20, 2016

Oh, Thai food. I simply love it. Honestly, I spent a whole month there because of the food. This cocktail captures everything I adore about Thai cuisine. And it’s gorgeous. If you can’t make it to Thailand, no worries. This mango martini has you covered.

Ingredients

4 pounds mangos, cubed
32 ounces vodka
3 bags Ginger PU -ERH by Numi
4 ounces cilantro (½ bunch)
1 red jalapeño pepper
1 clove garlic
1 ½ cups water
½ lime

Total Time:

72 hours, 10 minutes

PREP
5 minutes
INACTIVE
72 hours
COOK
5 minutes
Servings:
 
Recipe Type:
 
Diet:
Vegetarian
  1. This recipe begins with a tea-infused vodka. I'm a huge fan of homemade infusions for many reason. First off, you get to come up with your own flavors. Secondly, they are free of all those "natural" ingredients which are anything but natural. Thirdly, because booze. 

     
  2. For this infusion, we are going to infuse vodka with Numi's Ginger PU -ERH tea. Using a quart-sized mason jar, fill it up with some vodka. Take a shot, I won't tell. Add in three bags of the Numi tea. Here's why tea is great for infusing. First, tea is delicious. Secondly, you don't have to strain out anything. Simply remove the teabags and you are set!  

     
  3. So, you want place this infusion in a dark cold place for 3 days, shaking it every day. By day three, it will be ready. Then just remove the tea bags and you are golden. 

     
  4. When you are traveling around Thailand, you are exposed to so many unique tropical fruits. But here in the states, nothing says Thai more than the mango. 

    NOTE: FACT: Mangos are considered to be the king of fruits, because of their popularity in so many regions of the world. Though here in the U.S. they are still considered exotic.
     
  5. Now we are going to create our mango puree for the martini. Add the 4 ounces of cilantro, sliced jalapeno pepper, garlic clove, and 1 ½ cups of water to a saucepan. Make sure the cilantro and the other ingredients are submerged. Now add in the 4 lbs of cubed fresh mango. 

     
  6. Place the saucepan on the stove, and bring the water to a simmer over a medium-high heat. When you start to see bubbles form, cover, and remove from heat. Let steep for 5 minutes. 

     
  7. Scoop out the mango chunks and transfer them to a food processor. Also add in about half of the cilantro. Puree until smooth. 

     
  8. This next part comes down to personal preference. Taste the puree, add in more of the cilantro if you like. If you want it spicier, add in one of the jalapeno slices. If you can handle a more savory-sweet martini, add in some of the garlic. Try just a bit at a time. I will tell you what I did. I used about half of the cilantro and half of the garlic. The spice level was fine by me. 

     
  9. Juice half of a lime into the mixture. You may want to add some of the water back in. The puree should have the consistency of melted ice cream, not a smoothie. If it is too thick, it won't mix well with vodka. 

     
  10. Fill a mixing glass 1/3 full with ice and whatever martini glasses you are using also with ice. Add 3 parts mango puree and 1 part infused vodka to the mixing glass. Cover and shake for 10 seconds. Empty the martini glass, and strain the cocktail into the glass. 

     
  11. Garnish with fresh lime, jalapenos, and cilantro. 

     
  12.  

     

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Jerry James Stone

Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.

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