Mango Gin Fizz

A fizz is a sour that kept going: shaken with citrus and sugar, then lengthened with soda until it is tall and cold and disappears faster than it should. Gin makes it dry. Mango makes it interesting.

Juniper and mango is the pairing people doubt until they try it — the botanicals in a dry gin are sharp and green, and ripe fruit gives them somewhere to land. Lemon keeps it bright, the MaHa Shot Mango Habanero liqueur supplies both the fruit and, a beat after the bubbles, a slow habanero warmth that rises on the finish rather than the first sip. Soda water thins it out until you can drink it in July without noticing.

Shake the liqueur, gin, lemon and syrup hard with ice for about ten seconds, then strain into a highball packed with fresh ice — fresh, not the ice you shook with, which has already given up its cold. Top with soda and stir exactly once. Serve immediately; a fizz waits for nobody. Lemon slice on top.