The Nankai Chili Mango is one of our most popular shochu cocktails at events and store demos. Frankly, we’re not surprised. It’s not that we’re bragging or giving any credit to co-founder Paul’s recipe. Instead, the combination of chili and mango with a hint of salt and jalapeños is simply irresistible. Mix this classic flavor combination with Nankai Shochu, and you have a Japanese-Mexican chili mango lovefest.
Our co-founder Paul grew up on spicy mango candies, AKA the Vero mango lollipops. When we brainstormed on our next shochu cocktail to showcase, he dashed into the kitchen (a little too eagerly) and came back with a dangerous cocktail. With 2 parts Jumex mango juice, 1 part Nankai Shochu, jalapeño slices, and a heavy dash of Tajin salt, we cleared a few rounds during our initial “quality testing.”
Nankai Shochu mixes well with pretty much everything, but the subtle balance of the sweet mango juice and the gentle umami heat of the chili salt is what works. Add lime and extra heat from peppers, and you have the perfect summer shochu cocktail.
There are also variations you can try. We sometimes add beer to make it into a mango michelada. Or extra lime juice to bring our extra flavor. If you want to get extra fancy (and spicy), infuse jalapeños directly into the Nankai Shochu bottle for an hour or two. Let us know what you think by voting below.
Nankai Chili Mango
- 2 oz. Nankai Shochu
- 4 oz. Mango Juice
- 1+ dash Tajin Salt
- 1 slice Jalapeños
- Combine Nankai Shochu and Mango Juice in a glass with ice.
- Sprinkle Tajin Salt to taste.
- Add jalapeño slices for garnish.
Slice jalapeño into strips and place directly inside the Nankai Shochu 750ml bottle and infuse for 1-2 hours. Pro Tip:
For extra kick, dip the rim of glass into lime juice and then into a dish with Tajin for a chili salt-rimmed glass.