If you’re hosting a holiday gathering, there’s one often overlooked food that can double as an excellent cocktail ingredient: chutney. “Chutneys pack so much flavor into one spoonful and are so versatile,” says Linda Douglas, bartender at Donna’s in Los Angeles. For example, in addition to complementing your cheese plate, they’re an easy way to pack loads of flavor into a drink.
No need to experiment in your kitchen and risk a cocktail catastrophe. Douglas created the Mango Glow using homemade chutney that only takes about 15 minutes to make. “The spices in it remind me of all the yummy baked goods we have during the holidays,” she says. The spices also contrast with the smoky scotch, while mango brightens this Whiskey Sour variation. “It’s sweet and tangy, something I’m always looking for to get the palate ready for a holiday feast,” Douglas adds. Try the chutney with spiced nuts and lamb skewer appetizers, too.
Mango Glow
- 21 oz. Smokehead Sherry Cask Blast (or other sherry cask-finished Islay single malt scotch)
- 9 oz. fresh lemon juice
- 3 oz. dry vermouth
- 12 oz. mango chutney syrup (recipe below)
- 10 1/2 oz. water
- 10 dashes orange bitters
- 4 dashes cardamom and raisin bitters (or 2 dashes each cardamom bitters and raisin bitters)
- Candied ginger for garnish
Combine all ingredients in a punch bowl or other serving device without ice. Stir for 20 seconds, then ladle or pour over fresh ice in Old Fashioned glasses. Garnish with candied ginger on a toothpick. Serves 12.
Mango Chutney Syrup
- 2 tsp. ground ginger
- 2 tsp. ground cinnamon
- 1 tsp. cardamom pods
- 1 tsp. nutmeg
- 1 tsp. cloves
- 1/2 tsp. cracked black pepper
- 6 oz. mango chutney
- 1 1/2 cups brown sugar
- 1 1/2 cups water
In a saucepan over low heat, lightly toast all spices (ginger through pepper) for 45 seconds. Add remaining ingredients, increase heat to medium, and vigorously stir to dissolve and incorporate all the ingredients. Bring mixture to a boil, reduce heat, and simmer for 10 minutes. Remove from heat and let cool completely before straining and transferring to an airtight container. Store in the refrigerator for up to 2 weeks.
