This is one of my more complex cocktails, and requires a few notes:
a) It’s getting easier to find fresh jackfruit in American grocery stores; if you can’t find fresh, look for frozen. You can also buy canned ripe jackfruit, but that usually comes in a sweet syrup, so the end result will be noticeably sweeter.
b) For the ingredients here, I looked to some of what I’d typically use in a jackfruit curry — tamarind, cinnamon, and lemongrass. Lemongrass found in American groceries is often quite woody and tough; if you’re not growing your own fresh sprigs, you may want to either skip the lemongrass, or simmer and steep it in the vermouth, removing the stalks before using.
c) Tonic water (a favorite in colonial South Asian cocktails for its inclusion of quinine, which treated malaria) lends this concoction a bitter edge; if you don’t enjoy bitter, use seltzer water instead.
1 c. ripe jackfruit (fresh or frozen)
2 oz. mango puree
2 oz. coconut milk
2 oz. gin
1 oz. vermouth
1 oz. tonic water or seltzer water
1 t. tamarind puree
1 t. chopped lemongrass, optional
2-3 ice cubes
lemongrass, cinnamon stick, and jackfruit to garnish
1. Combine all ingredients except garnish in blender; blend to combine.
2. Garnish and enjoy!