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.