by Sonja Hänni
- Ingredients 100 ml Crop’s mango puree
- 1 lime cut into quarters
- 3 teaspoons of cane sugar
- 1 handful fresh mint leaves
- 60 ml Bacardi Rum
- Crushed ice
- Place the mint leaves and the lime quarters into a sturdy glass.
- Add the cane sugar and muddle.
- Combine the remaining ingredients in an ice-filled cocktail shaker.
- Shake until cold and pour into a glass.
Garnish and serve.
packaging: 1 kg