How To Cut a Mango

• 1.0 oz. Funk rum
• 1.0 oz. Appleton 12 year rum
• 0.75 oz. crème de cacao (Tempus Fugit)
• 0.5 oz. mango liqueur (Chinola)
• 0.5 oz. lemon juice
• dash of Angostura bitters
• dash of Mister Bitter’s Cacao & Macadamia bitters

Shake with ice and strain into glass. Garnish with a mango segment.

I built this around the mango liqueur. Rum, cacao, lemon — nothing surprising here. Maybe the chocolate, but I thought it added the right depth.

Mangos are a tough one to cut and present. That darn nut/seed. I actually watched some tutorials. Thus the name. And a fine cut, I must say.

‘Shroom Where It Happens

• 2.0 oz. Amass Mushroom Reserve gin
• 0.5 oz. Gran Classico
• 0.25 oz. Benedictine
• 0.25 oz. crème de cassis
• dash of chaga extract

Stir with ice and strain to glass. I think this would pair nicely with a little chocolate.

I have had Amass’s regular dry gin on my shelf for a while, and enjoy it’s subtle mushroom inclusion (reishi and lion’s mane, according to their website). This reserve gin adds an additional infusion of shiitake, along with cacao and bergamot. It’s tasty.

I bumped up the herbs and bitterness using Gran Classico and Benedictine to work with the umami of the gin. It needed some brightness and a little more sweet, so I grabbed cassis. I finished up with a bit more mushroom, because why not?

Another punny title, this time with apologies to Hamilton. A Shroom with a View, Shroommates, Shroom & Board, Shroomraider. It was never going to end well.