Cran-Mango Mai Tai 

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This is a combination of a lot of things that I really love and it all comes together beautifully. The mango forward tropical mix that is the 100% juice Cran-Mango immediately had me thinking Jamiacan pot still rum, lime and crushed ice. The rest just kind of fell into place to support and celebrate the cran-mango juice and the tropical banana type of funk you get from a Jamaican pot still. The Agricole backbone of the cocktail keeps the Jamaican rum from running away with the show and adds a grassy vegetal layer with light oak notes. That light french oak smokiness is bolstered by aged Nicaraguan rum mellowed in ex-bourbon casks at the base of a volcano. Dry curaçao acts as a bridge from the spirit to the sweet element of the cocktail while adding a bit of roundness to the mix. Theres hardly a better flavor combination that I can think of than salty macadamia nuts balanced with sweet mango, so that seemed like a natural switch for the traditionally very sweet almond version. And finally A dash of spiced cranberry bitters to bring the whole thing together and help lift the cranberry flavors to the forefront.

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1 oz Rhum Barbancourt Reserve Spéciale 8yr

.5 oz Flor de Caña Centenario 12 yr

.5 oz Wray and Nephew

.5 oz Pierre Ferrand Dry Curaçao 

1.5 oz Ocean Spray Cran-Mango Juice

.25 oz Lime Juice

.25 oz Salted Macadamia Orgeat

1 Dash Bittermens NE Spiced Cranberry Bitters

Combine all ingredients in a tin with a dozen pieces of crushed ice, whip shake, and open pour into hurricane glass filled 3/4 with pebble ice.

Top up with more pebble ice and garnish with a cocktail umbrella, fresh flower, and fresh cranberries on a cocktail pick.