Mango Tango (18oz) Recipe
rum, mango, orange, guava, peach bitters
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Ingredients
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Cocktail
Garnish & Serve
Method
Cocktail
- 1
Combine and shake
Add light rum (2 oz), dark/aged rum (0.5 oz), mango puree (3 oz), fresh orange juice (2 oz), guava nectar (1.5 oz), fresh lime juice (0.5 oz), simple syrup (0.5 oz), and peach bitters (3 dashes) into a cocktail shaker. If using aromatic bitters for extra balance, add 1 dash. Fill the shaker three-quarters full with ice.
- 2
Shake
Shake vigorously for 12–15 seconds until the outside of the shaker is well chilled and slightly frosted. This both chills and integrates the thicker mango puree with the juices and spirits.
- 3
Prepare glass
Fill an 18 oz (tall) glass with fresh ice. If you prefer a slushy texture, lightly crush the ice before filling.
- 4
Strain
Double strain the shaken cocktail into the prepared 18 oz glass over the fresh ice using a Hawthorne strainer and a fine mesh strainer (or just the Hawthorne if you don't have a mesh). The double strain removes mango fiber for a smoother drink.
- 5
Top & adjust
Taste and adjust sweetness or acidity if needed: add 0.25–0.5 oz simple syrup if too tart, or 0.25 oz lime juice if too sweet. Optionally, add a final tiny dash of peach bitters on the surface for aroma.
Garnish & Serve
- 6
Garnish the drink with a mango slice and an orange wheel on the rim. Clap the mint sprig between your palms to release its aroma and tuck it into the glass if using. Serve immediately with a straw and a long stirring spoon.