Nothing says summer like a mango and it works particularly well with a good dry Vermouth, as it does in a Mango Buck. Infuse the Mango in the vermouth and then mix with Ginger Beer for a refreshing summery drink.
Add Mango infused Vermouth to an ice filled highball glass, then add Ginger Beer to top
To make Mango infused Vermouth – cut the skin and flesh off a Mango, discarding the pit. Combine the Mango skin and flesh with the Vermouth in a scalable bag (preferably vacuum sealed but a zip lock with do in a pinch). Leave to macerate for 12 hours or overnight. Fine strain the Vermouth into a sterilised, sealable bottle. Will keep in the fridge for 2 weeks.
Lime wheel & Mango piece