Fords Gin, wild Karnataka mango, Cocchi di Torino & Campari — Trishna London
Amra (Sanskrit: आम्र) is the Sanskrit word for mango — the root from which the Portuguese 'manga' and English 'mango' derive, through the Tamil 'mangai' and Malay 'mangga'. Trishna's Amra Negroni celebrates 'Karnataka's wild mangoes from the lush forests of the Western Ghats' — the small, fibrous, intensely flavoured forest mangoes that grow without cultivation in the rainforests between Goa and Kerala, harvested by forest communities. These mangoes have an extraordinary tartness and aromatic complexity that no commercially cultivated variety can match. In the Negroni format — gin for botanical backbone, Cocchi di Torino (richer and more complex than standard sweet vermouth) for sweetness, Campari for bitterness — the wild mango introduces a tropical tartness that makes the drink simultaneously classic and completely Indian.
Cocchi di Torino (available at most UK wine merchants and Harvey Nichols) is darker, richer, and more coffee-and-herb forward than standard sweet vermouth — it is worth the upgrade. Wild Karnataka mangoes are not commercially available in the UK; Alphonso mango purée (Kesar brand tinned, or fresh in season) is the best substitute. The tartness and fragrance are the key qualities to capture.
Use Campari and swap Cocchi di Torino for a rich single malt Scotch (25ml) for a smoky tropical version — essentially a cross between a Negroni and a Penicillin.
One of London's most celebrated Indian restaurants, Trishna is known for extraordinary Keralan-influenced seafood and an exceptional cocktail programme. The bar team draws on coastal Indian botanicals — coconut, raw mango, curry leaf, kokum — to create drinks that feel as considered as the kitchen's cooking.
Visit trishnarestaurant.com