This zingy mango mule-alike mocktail brings the spicy kick of Indian street food to a highball glass. It was one of the first cocktails on the menu when Fatt Pundit opened in 2019, paying homage to street-side carts that sell fresh mango with a spice mix of salt, pepper and red chillies.
For the Sichuan syrup (makes enough for six drinks), combine 100g sugar with 50ml just-boiled water, whisking until the sugar dissolves and the mixture turns translucent. Leave to cool for an hour, then add 20g fresh red chillies (Sichuan or Thai, ideally) sliced open lengthways. Leave to infuse for at least 24 hours, then fine-strain into a clean jar, discarding the chillies. Seal and store in the fridge.
To build the drink, measure 25ml fresh lemon juice, 25ml Sichuan syrup and 50ml tinned alphonso mango puree (AKA kesar mango) into a shaker filled with ice. Shake hard, then double strain into a highball glass filled with fresh ice. Top with ginger beer to taste, garnish with a red chilli sliced lengthways, and serve.
