Manila Galleon

Manila Galleon

  • 1.0 oz. Probitas rum
  • 0.5 oz. Plantation Dark rum
  • 0.5 oz. absinthe
  • 0.5 oz. mango liqueur
  • 0.5 oz. lemon juice
  • 0.25 oz. pimento dram
  • 0.25 oz. vanilla liqueur
  • 0.25 oz. cinnamon syrup
  • dash of Angostura bitters
  • dash of El Guapo Polynesian Kiss bitters

Shake with ice and pour into glass. Alternatively, pour over crushed ice into Collins or tiki glass.

I formed this tropical drink around the mango liqueur (I used Chinola), starting with the rums, adding some sweetened warming spices, lemon for pop and then an herbal and anise hit from the absinthe. It’s strong, so you can lengthen it with ice, but I always like mine up.

Did you know that the mango is the national fruit of the Philippines? I didn’t either, till I was researching for a name. The Manila galleon (and yes, Manila and vanilla were definitely a consideration here too) were Spanish ships that ran a trade route from the Philippines to Mexico, and seemed to fit for the drink. I love the rhythm of the name as well. Fun to drink, fun to say!

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