Recipe by Bartender Carez “Carlo” Warner
La Bussola Italian Restaurant
Blended Antiguan Cavalier Gold rum cocktail.
Tropical Sunset Coconut Rum and Mango Cocktail
Serves 1
INGREDIENTS:
2 oz Coco Lopez – cream of coconut
2 oz fresh mango juice
1 oz Malibu coconut rum
1 oz Cavalier Gold rum
½ oz Campari
GARNISH:
1 Maraschino cherry
1 wedge of mango
METHOD:
Fill the serving glass with ice to chill. Add a scoop of ice and the first four ingredients to a blender and blend until smooth. Empty the ice from the serving glass. Pour in the Campari, and then slowly top with the blended ingredients. Add garnish and serve
Bartender Carez “Carlo” Warner from La Bussola Restaurant