There are many ways to make Aam or Kairi Panna. Different cooks and have different methods.

There are also many seasonings  you could add depending on your taste.

Some people like to drink their Aam Ka Panna at room temperature others like it iced.

This version has saffron in it which gives you a more golden color. You can omit it if you prefer.

Aam Ka Panna is a tangy drink and traditionally has a light green color. In order to get the optimum color I prefer to slow cook and not pressure cooker the mangoes. I also do not puree the mango pulp because it loses character and changes the color. But if you are in a rush you can speed up the process by pressure cooking the mangoes and blitzing the pulp. You get a perfectly tasty drink as well.

This recipe is for a concentrate that you dilute with water. This is also an excellent base for cocktails. Add vodka, gin and rum with different spices for a more grown up drink.

You will need 


2 cups of castor sugar (adjust to taste)

1 teaspoon good quality saffron (optional)


Make half inch slits on the sides of all the mangoes using a sharp knife.

Place in a large stock pot and cover with water. Cook on a slow to medium flame until water has reduced to half. Add another 4 cups of water and continue to cook. You can let this cook slowly while you do other things. If mangoes are soft now turn off flame and cool the mixture.

Discard peel and squish the mango pulp between your fingers and release into the liquid below.

Add sugar and cook again until think and syrupy.

Using a food mill process the liquid pulp to make it as smooth as possible.

Discard fibers.

Stir in saffron.

Store in a fridge for upto to a week.

To serve

Add concentrate to a. tall high ball glass about 1/4 cup. Add cold water and stir. Add more water if you like it less sweet. Add ice crushed black pepper, cayenne pepper, powdered cumin or green cardamom if desired.



Penicillin may sound medicinal but its a cocktail created in the early 2000s by Sam Ross, a bartender who worked at one of New York’s most famous  bars  Milk & Honey. I generally make a half litre (quadruple the recipe) of this syrup and keep it in the fridge. I use this syrup for all kinds of desserts and cocktails when I have guests over.


  • 2 oz blended Scotch Whisky
  • 3/4 oz Fresh lemon or lime juice
  • 3/4 oz Honey-ginger syrup
  • 1/4 oz peaty single-malt whisky such as Lagavulin (8 years) or Laphroaig (use a teaspoon)
  • Optional Garnish: Candied ginger or lemon twist
Honey Ginger Syrup
In a saucepan mix 1 cup honey, 1/4 cup peeled and sliced fresh ginger root and 1 cup water over high heat, and bring to a boil. Reduce heat to medium, and let cook until reduced to half original volume.Cool then  strain with a small strainer into an airtight glass jar. Cool completely before using
If you don’t have honey substitute with jaggery and use more water. Jaggery has a far stronger flavour and darker color than honey and more fiber so it will change the flavour of this cocktail but its pretty taste in its own way. Use about a 1.4 cup of jaggery to replace the honey.


  1. Shake the blended scotch, juice and syrup in a shaker with plenty of ice.

  2. Strain into a low ball or rocks glass over more fresh ice.

  3. Top with a little peaty single malt with a teaspoon.

  4. Garnish with a piece of candied ginger or lemon twist.