Tidings from Antigua | Whiskey Pickle

From the Whiskey Pickle in Troy, NY and the creative mind of head bartender, Will Hoschek whose deep mixology training drives the bars daily offerings, we have the rum-based "Tidings from Antigua." This cocktail is an exhilarating tropical party punch with a touch of holiday spices that work beautifully with mango and rum. In just one taste you'll be transported (if only for a moment) to a far away tropical paradise. And you can use fresh or frozen mango and try out different chile peppers to adjust the spike of heat. Follow Whiskey Pickle or @whiskeypickletroy on Instagram.  




For 1 Person(s)

Kitchen Raid: Modern Cocktails

2 ounces Barcardi 10 rum (or other aged or dark rum)
1 1/4 ounces mango-habanero simple syrup
1 ounces fresh squeezed lime
5 dashes angostura
spices star anise, for garnish

Simple syrup

12 ounces sugar
12 ounces hot water
12 ounces mango (fresh or frozen)
1 whole habanero (seeds removed) or substitute hot chile or jalapeno

Tidings from Antigua | Whiskey Pickle Directions


1. Combine all ingredients with ice and shake for 12 seconds. Strain into a rocks glass full of ice or with a single large ice cube.

2. Garnish with a float of angostura bitters and some fragrant star anise.



If you don't have Bacardi 10 rum, you can substitute another mild aged or dark rum with a hint of sweetness. e.g. El Dorado, Plantation Dark, Goslings Dark and Kraken are all worthy stand ins.

If you have trouble finding habanero chiles for or the syrup, red chile peppers or jalapeño will work well instead.


Habanera Syrup recipe

Yields approximately one litre of syrup*, enough for your holiday party needs. Strain into a bottle for quick pouring and store in the fridge.

12 oz sugar

12 oz mango(fresh or frozen)

12 liquid ounces hot water

1 habanero (seeds removed) -- Note: If you substitute a hot chile pepper, use two, and for jalapeño use one.


Blend the sugar, hot water, mango and habanero for 3 minutes or until you have a consistent smooth puree.

*Tip! You'll note these are equal portions so if you don't want to make one litre, you can modify by measuring 4-ounces of each, or using a half cup to measure out your sugar, mango and hot water. You will need to reduce the amount of habanero to approximately 1/4 or 1/3 of the pepper depending on its size and heat.

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