A bright, tropical sour riff from drink maestro Matthew Belanger with flavors that evoke street side mango with chile powder and citrus 🍹🥭🌶🍋 The mix of bourbon and aged cachaca results in a base with notes of vanilla, baking spice, and tropical fruit that accentuates the sweet/floral flavors in the ripe mango. Fresh lemon juice adds some zippy citrus, hot sauce adds some spice, and the almond notes in the orgeat helps add body while taming the heat a little and complementing the spirit base and mango. A delicious sunny afternoon drink! 1.5 oz Bourbon (Elijah Craig has nice vanilla notes; Buffalo Trace, etc also work) .5 oz Aged Cachaca (Brazilian sugarcane rum; Avua Amburana, Yaguara Oro, Novo Fogo Gold, etc) 1 oz Fresh Lemon Juice .5 oz Orgeat (almond syrup; Small Hand Foods make a nice bottle) .25 oz Rich Simple Syrup (2 parts unrefined sugar of choice; 1 part water; stir until sugar has dissolved) Heaping .25 oz Mango Purée (cubes of 1 ripe mango, 1.5 Tbsp granulated sugar, Tsp Lemon Juice; pulse in food processor (or with immersion blender) until smooth; strain before refrigerating) 1 Tsp Cholula Hot Sauce (or similar) Shake with ice and strain into a chilled tulip glass filled with crushed ice. Garnish with a swizzle stick and cocktail umbrella or edible flower #weekendtiki