This exotic frozen mango daiquiri from mixologist Eben Freeman is based on a version of the tropical fruit salad called Rujak, popular in Southeast Asia. To serve, Freeman suggests alternating sips of the drink with licks of the green mango.
1 ounce white rum ( Freeman suggests Flor de Cana 4-year- old)
1 ounce dark rum ( Freeman suggests Ron Zacapa Centenario)
1 dash Batavia Arrack
1 ounce fresh lemon juice
1⁄2 oz. chile simple syrup*
1⁄2 (about 1⁄2 cup diced) ripe Indonesian or Champagne mango
1 slice green (unripe) mango, for garnish
1⁄4 cup crushed salted, roasted cashew nuts, for garnish
In a good quality blender, combine the rums, Batavia Arrack, lemon juice, simple syrup and ripe mango, plus 7 standard household ice cubes. Blend for approximately 50 seconds. Pour into a frozen daiquiri/margarita glass rimmed with crushed cashews. Garnish with slice of green mango.
To make chile simple syrup:
11⁄2 cups sugar
1 cup water
1 sliced hot chile pepper, such as Indonesian or Thai Bird’s Eye
Stir together sugar and water until sugar is dissolved. Add the sliced pepper and let sit at room temperature to infuse until desired heat level is reached. (Test after 1 hour.)