Just in time for Memorial Day, Taylor Giroux, Signature Drink Curator at George Howell, has just the ticket for a sunny escape. This week’s recipe is a vacation in a glass, specifically a coupe. Like many getaways, this one takes a little prep work going in, but is well worth it once you’re relaxing with a cup in hand — preferably at the beach.

Ingredients:

  • 2 ripe mangoes (peeled and chopped)
  • 8 oz pineapple juice
  • 2 tbsp apple cider vinegar
  • 1/2 cup sugar
  • 1 cup water
  • 1 1/2 cup sugar
  • 1 1/2 cup hot water
  • 1 cup toasted sesame seeds
  • 1 vanilla bean pod
  • 1 1/2 oz cold brew (we recommend George Howell’s Tarrazu)
  • 2 oz mango puree
  • 1 oz lime juice
  • 1 oz sesame orgeat
  • A dollop mascarpone
  • 2 dashes Angostura bitters
  • 2 drops saline solution (1 part salt to 3 parts water)
  • Edible flower and/or pineapple frond (optional)

Instructions:

  1. Prepare mango puree

    Add first five ingredients (mangoes through water) in a small sauce pot over medium heat
    Once the sugar has dissolved and the mangoes have visibly softened, blend contents, strain, and let cool

  2. Prepare sesame orgeat

    Dissolve 1 1/2 cups sugar in hot water in a food processor or blender
    Blend with sesame seeds and vanilla seeds (separated from the bean)
    Let sit for three hours
    Strain and cool

  3. Prepare cold brew to taste

    We recommend Trade Cold Brew Bags

  4. Combine 2 oz of mango puree, 1 oz of sesame orgeat, and remaining ingredients in a shaker

    Shake hard with ice
    Strain into glass and garnish with a flower and pineapple frond

— Taylor Giroux,  Signature Drink Curator, George Howell

About the Author: Taylor Giroux, also known on social media as @coffee.papi, is a gem among gems and a wizard of coffee mixology. For Taylor, the act of coffee mixology is not only a job, but an art and expression. Taylor goes beyond the traditional bounds and rules of coffee as well as mixology, and isn’t afraid to take the risk to discover a new sense of satisfaction from his customers and colleagues. On a typical afternoon you will not find Taylor slinging his latté art on the bar, but instead in the kitchen filling IsI siphons, sous-vide bags, and miscellaneous containers of strange and magical liquids. Taylor dives deep into not only the flavor of a coffee, but also the texture and the brewing technique to create the balance of taste components that reminds you of the best cocktail or meal you ever had.

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