Kaal Boishakhi (Bengali: কাল বৈশাখী, Hindi: कल बाशाखी)
I first tasted this cocktail in 1993 in Kolkata, and instantly fell in love. Over the years, this cocktail has become available in many restaurants and bars, and somehow acquired the name Kaal Boishakhi.
Ingredients:
- Burnt Green Mango Syrup (Bengali: আম পান্না, Hindi: आम पन्ना)
- Vodka
- Garnish it for visual pleasure, use lime slice, or sprig of mint, or a slice of green mango
2b. Can substitute Vodka with White Rum.
2c. Can substitute Vodka with Gin, but the gin flavors fight with the aam panna flovor.
Proportion is hard to prescribe, because it depends on what type of mango syrup you get, just try and adjust!
Like any other cocktail, the fresher the ingredient, the better the taste. Even in India, fresh green mango syrup is hard to get except in summer. In Kolkata, I recommend the store named “Tasty” in Dokshinapan Shopping Mall.
Druk’s makes a more industrial version, which is available year around, both in India and outside.
If you don’t have access to prepared green mango syrup, you can make it yourself. E.g. try this recipe https://www.youtube.com/watch?v=clUtD6tLzF8