- 4 ounces very ripe golden mango, peeled
- 5 strawberries, rinsed and hulled
- 1/2 ounce fresh lime juice
- 1/4 ounce Demerara Sugar Syrup, recipe follows
- 2 ounces silver rum
- Shaved ice
Muddle the mango and strawberries thoroughly with the lime juice and the Demerara Simple Syrup in the bottom of a cocktail shaker. Add the rum and stir. Fill with shaved ice and shake vigorously. Strain into a demerara-rimmed cocktail glass, forming a foamy layer of finely crystallized ice to finish.
Demerara Sugar Syrup:
- 1/2 cup demerara sugar
Bring 1 cup of water to a simmer, add the sugar and stir to dissolve. Remove from the heat, cover and chill.