COCKTAIL RECIPE: JANGO

29.10.2023 RECIPES

Cocktails, like people, live in families. One of the oldest and most illustrious is the sour. A sour doesn’t need to call itself that to be part of the family. Whisky sours and pisco sours belong to the clan, of course, but so does the margarita, the sidecar, the daiquiri, the mojito and the Tom Collins. Any drink that is a combination of spirit, sweetener and citrus juice is part of the sour family.

A big fan of sours, Le Sirenuse’s head barman, Roberto Pane, was keen to create a tequila and lime based drink to add to the Aldo’s bar signature cocktail menu. The challenge was to get the sweet part of the equation right. Eventually, Roberto hit on an unusual combination, jasmine and mango, to provide just the exotic, smoky fruit and floral note he was looking for. Introduced at the start of Le Sirenuse’s 2023 season, the ‘Jango’ has turned into something of a sleeper hit.

We figured that with its striking autumnal hue somewhere between honeydew melon, butternut squash and limoncello, the Jango was the ideal cocktail with which to toast all our treasured guests as Le Sirenuse’s busy, bellissimo 2023 season draws to a close. Drink responsibly, keep Positano in your hearts, and we look forward to seeing you again from 23 March 2024.

40ml (one sixth of a cup) tequila
30ml (one eighth of a cup) mango and jasmine cordial
20ml (one twelfth of a cup) lime juice

To make the mango and jasmine cordial, dissolve 300ml (1¼ cups) of runny honey in 300ml of warm water. Leave to cool, then add 20ml (one twelfth of a cup) of cold jasmine tea, 80ml (one third of a cup) of mango juice and 5ml (one teaspoon) of citric acid. This will give you a generous quantity of cordial, which can be kept in the fridge of even frozen.

Pour the three liquids into a shaker with ice, shake, strain and serve, in a Martini glass or a Nick & Nora glass. Decorate with a floral flourish.

Photos © Roberto Salomone

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