RB | RESORT READY
Allergens:
HACCP rules:
Prep Time:
Yield
1
Shelf Life
- 1/2 flozlimewashedjuicestrained
- 1/2 flozSyrup – DemerararecipeRB | RESORT READY
- 3/4 flozMango – PureerecipeRB | RESORT READY
- 2 flozbacardi light rumRB | RESORT READY
- 2 dropsSaline SolutionrecipeRB | RESORT READY
- 1 scoopIceRB | RESORT READY
- 1 sprigfresh mintRB | RESORT READY
- 1 peelorangewashed1″x3″ peel
- 1
Add lime juice, demerara syrup, mango puree, rum, saline solution and a scoop of ice into a mixing glass.
- 2
Cap, then shake vigorously 20X, until chilled.
- 3
Remove cap.
- 4
Strain into a chilled coupe glass.
- 5
Garnish by wrapping an orange peel around itself to make a small circle and holding it together by pushing a bamboo pick through the end of the orange peel and into the other side of the circle, ensuring you have the flat side of the pick facing down. Put a fresh mint sprig inside of the circle you created with the orange peel. Set across the top of the glass as shown in the photo.
You can pre-make garnishes and hold them chilled.
Description
1
Serving Size
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