🥭 Aam Panna Spritz

Gin or vodka, raw mango concentrate, roasted cumin, mint & soda

Gin / Vodka
15 min + concentrate prep
Built
Highball Glass
~12%
Ingredients
  • 60ml (2 oz) London Dry gin or vodka
  • 60ml (2 oz) aam panna concentrate (see tips)
  • 7.5ml (¼ oz) fresh lime juice
  • 8–10 fresh mint leaves, lightly bruised
  • Pinch of black salt (kala namak)
  • 90ml (3 oz) cold soda water
  • Crushed ice
  • Raw mango slice, mint sprig & chaat masala to garnish
Method
  1. 1
    Bruise mintAdd mint to a highball glass. Clap the leaves once between your palms and add to the glass — do not muddle hard.
  2. 2
    BuildAdd crushed ice to the glass. Pour gin/vodka, aam panna concentrate, and lime juice over the ice.
  3. 3
    SeasonAdd a pinch of black salt. Stir gently 3–4 times with a bar spoon.
  4. 4
    TopPour cold soda water slowly over the back of the spoon to preserve fizz.
  5. 5
    GarnishAdd a thin raw mango slice on the rim, mint sprig, and a pinch of chaat masala on top.

About This Cocktail

Aam Panna is one of India's great summer coolers — consumed across North and Central India in April through June to combat heat exhaustion. The key is raw (green, unripe) mango, which has a sharp vegetal tartness entirely unlike ripe mango. With roasted cumin, black salt, and mint, it becomes something complex, savoury, and deeply aromatic. Alcoholic versions appeared in Mumbai and Delhi rooftop bars around 2014–2016 as the Indian craft cocktail scene demanded hyper-local, indigenous ingredients. Indian botanical gins (Hapusa, Greater Than, Stranger & Sons) pair especially well.

Variations

Indian Botanical GinUse Hapusa (India's first Himalayan gin, with gondhoraj lime and local botanicals) or Stranger & Sons (Goan gin) for a hyperlocal pairing that doubles down on the Indian identity
Aam Panna MargaritaReplace gin with blanco tequila, use aam panna as the sour component — the raw mango and tequila are surprisingly natural partners
Tequila Panna FrescaAdd half a fresh green chilli for a Mango Tajín-style heat note
Bartender Tips

Aam panna concentrate: boil 2 unripe (green) mangoes until completely soft (20 min). Scoop out the pulp and blend with 4 tbsp sugar, ½ tsp roasted cumin powder, ½ tsp kala namak (black salt), ¼ tsp black pepper, 10 fresh mint leaves. Strain. Makes ~175ml of concentrate — enough for 3 cocktails. Keeps refrigerated for 5 days. Green mango availability is seasonal (April–June); frozen raw mango pulp from Indian grocery stores works year-round.

The Specs
Spirit Base
Gin / Vodka
Method
Built
Glass
Highball Glass
ABV
~12%
Where to Find It
Restaurants
Rooftop bars in Mumbai and Delhi; exported to Tamarind Tribeca (NYC), Gymkhana (London) and modern Indian restaurant menus in the US and UK
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