Himalaya

Name: Himalaya
Prep time: 5 min
Cook time: 5 min
Total time: 5 min
Yield: 1 cocktail
Cuisine: Cocktail
Ingredients: 8 ml Orgeat; 1 dash Angostura Bitters; 45 ml Cognac; 15 ml Lemon Juice; 8 ml Hot Water; 30 ml Mango Juice

🥃

Shake Cognac, Mango Juice, Lemon Juice, Orgeat with ice. Strain into a coupe.

I created the Himalaya cocktail as my entry into Brazil's Bacardi Legacy competition but didn't make it past the top 10. During testing, I grabbed what I thought was Angostura 7 but turned out to be brandy instead of rum. Surprisingly, I liked how it tasted and couldn’t shake off this version. The original had Angostura bitters for spiciness, but I switched them with Bittermen’s Xocolatl Mole because chocolate complements mango well. To thin the mixture without losing its texture, I added a bit of water before straining.

Method

Shaken

Glass

coupe

Difficulty

Hard

Flavor Profile

Bitter

Herbal

Sour

Sweet

Warm