Ingredients:
1 oz chili Vodka (recipe below)
3 oz mango pulp (available at Indian markets)
3 – 4 fresh basil leaves
Juice of half lime
Pinch of Fleur de sel or sea salt
Recipe:
Place all ingredients over ice in a cocktail shaker. Shake vigorously to combine and strain into a martini glass. Serve with a dash of cayenne or cardamom on top depending on preference. I like the cardamom. For a more pronounced basil flavor, you may mash the basil leaves up in the shaker before adding the ice and remaining ingredients.
Chili Vodka
1 750ml bottle Vodka (I used Grey Goose)
2 – 3 Thai green chilis – a small slit cut into each one.
Insert the chilies into the vodka bottle and let infuse for 2 weeks. Strain out the chilies and pour vodka back into its original bottle. Use when needed but keep in mind, the vodka will have quite a kick to it so use sparingly.
The Persnickety Palate 