Mango – Jito Recipe
white rum, mango puree, fresh mint, soda
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Ingredients
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Mango Jito Base
Garnish
Method
Mango Jito Preparation
Muddle
Place the fresh mint leaves (about 8–10 leaves) and the simple syrup (0.5 oz) into a sturdy mixing glass or cocktail shaker. Gently muddle the mint with a muddler or the back of a spoon 6–8 times—just enough to release the oils without shredding the leaves.
Build
Add the white rum (2 oz), mango puree (3 oz), and fresh lime juice (0.5 oz) into the shaker with the muddled mint. Add a handful of crushed ice (approximately 1 cup) to chill and slightly dilute the mixture.
Shake
Secure the shaker lid and shake vigorously for 8–10 seconds until the outside of the shaker is cold and slightly frosted. This chills the drink and helps integrate the mango puree with the rum and mint.
Strain and Top
Fill a highball or Collins glass with fresh crushed ice to the top. Double-strain the shaken mixture into the glass using a Hawthorne or fine mesh strainer to remove mint bits and excess pulp. Top the drink with club soda (2.5 oz) to taste, gently stirring once with a bar spoon to integrate the soda without losing too much carbonation.
Finish and Garnish
Garnish with a sprig of fresh mint (slap the mint between your palms once to release aromas), a lime wheel or wedge on the rim, and an optional mango slice on the rim. Serve immediately with a short straw.