Mixing with Ava Matthews: Mango and Amaretto Daiquiri

It was a shortage of gin that led to the happy discovery of rum, lime juice and sugar syrup being mixed to create the very first Daiquiri. Similarly perfect alignments caused the Mango and Amaretto Daiquiri to enter Ava Chandler-Matthews’ cocktail repertoire. 

On summer weekends, Ava (co-founder of sunscreen-championing beauty brand Ultra Violette) and her husband Dion Chandler, the general manager of Melbourne's Adelphi Hotel, head to the Adelphi rooftop for drinks. The setting feels cool, hip and a little bit ’70s, like something out of a photo shot by Slim Aarons, who famously captured the rich and famous on holiday in exotic locations. A suitable drink had to be conjured to match, hence the tropical, fun, and a little bit retro, Mango and Amaretto Daiquiri.

“It might seem a bit experimental, but it’s actually quite simple,” says Ava. The dominant flavour is icy mango, with the almondy hits from the amaretto rounding it out. With lots of bright garnishes (the more, the better), this is the Mango Daiquiri in all its glory. If you’re making them for Ava, though, don’t forget the maraschino cherry. “I love them. I could eat a whole bowl of them.”

A shortage of gin led to the happy occasion of rum, lime juice and sugar syrup being mixed to create the very first daiquiri. Similarly perfect alignments caused the mango and amaretto daiquiri to enter Ava Chandler-Matthews’ cocktail repertoire. On summer weekends, Matthews (co-founder of sunscreen-championing beauty brand Ultra Violette) and her husband Dion Chandler, the general manager of Melbourne's Adelphi Hotel, head to the Adelphi rooftop for drinks. The setting feels cool, hip, and a little bit ‘70s, like something out of a Slim Aarons’ photograph. A suitable drink had to be conjured to match, hence the tropical, fun, and a little bit retro, mango and amaretto daiquiri.

“It might seem a bit experimental, but it’s actually quite simple,” says Matthews. The dominant flavour is icy mango, with the almondy hits from the amaretto rounding out the palette. With lots of bright garnishes (the more, the better), this is the mango daiquiri in all its glory. If you’re making them for Ava though, don’t forget the maraschino cherry. “I love them. I could eat a whole bowl of them.”

We’ve recommended white rum here, but you could use any type to see where your preference lies. Dark rum will lend a richness to the bright flavours in a Daiquiri, while white rum will mingle a little more in the background. 

If mangoes are still a while off coming into season and you’re dreaming of summer, don’t be shy to use frozen mango. They guarantee a great flavour and will also bring a brilliant texture to the drink, adding a smooth, slushy element.