The breakout star of Trick Dog’s Chinatown menu, released in January 2015, this “spicy bourbon citrus banger” (as owner Josh Harris describes it) was right on trend. The bar sold upward of 11,000 #5s during the menu’s six-month run. The drink is typically garnished with a skewer of cilantro-infused mango cubes, but you can also use a dehydrated orange wheel and ginger candy for a similarly earthy, tart effect.
#5
Trick Dog | San Francisco
Ingredients
Serving: 1
- 1 1/2 ounces bourbon, preferably Old Grand-Dad Bonded
- 3/4 ounce mango syrup (see Editor’s Note)
- 3/4 ounce lemon juice
- 1/2 ounce Ancho Reyes chile liqueur
- 4 dashes Angostura bitters
Garnish: skewered cilantro-infused mango cubes (see Editor’s Note) or dehydrated orange wheel and ginger candy
Directions
- Add all of the ingredients to a shaker with ice and shake until chilled.
- Strain into a double Old-Fashioned glass with ice.
- Garnish with skewered cilantro-infused mango cubes or a dehydrated orange wheel and ginger candy.
Editor's Note
Mango Syrup
1.5 kilograms evaporated cane sugar
1 liter filtered water
850 grams mango purée
2 355-milliliter bottles Mexican Coke
100 grams sliced ginger
1 1/2 teaspoons kosher salt
Add all of the ingredients to a pot and bring to a low simmer. Remove from heat, add to a Cambro, and let infuse for 4 to 6 hours. Strain through a chinois, then refrigerate.
Mango Cubes
Peel several just-ripe mangoes. (They should be a little soft, but not mushy.) Cut out a nice cuboid and then cut out 0.5cm cubes. Cut the fruit into half-centimeter cubes, then add to cilantro syrup (recipe follows) in a Cryovac bag and seal. Refrigerate for 2 to 3 days to infuse.
Cilantro Syrup
1 liter water
1 kilogram evaporated cane sugar
30 grams cilantro, blanched
1 teaspoon salt
Add all of the ingredients to a pot and bring to a low simmer. Remove from heat, add to a Cambro, and let infuse for 4 to 6 hours. Strain through a chinois, then refrigerate.