A tropical, refreshing Tradewinds riff inspired by the flavors in a Mango Lassi 🍹🥭🥥😎 The mix of lightly aged Fijian Rum and Dark Jamaican rum forms a base with notes of molasses, caramelized sugar, and rum raisin that complements the tropical flavors in the mango purée and the rich coconut creme. A healthy squeeze of fresh lemon juice adds balancing acidity and the passionfruit liqueur and Jamaican bitters boost the tropical fruit flavor while adding some complementary allspice and ginger undertones 1 oz Blended Lightly Aged Fijian Rum (Plantation makes a good bottle) 1 oz Jamaican Dark Rum (Coruba makes my favorite; Hamilton Dark or Plantation OFTD are good subs) 1.5 oz Coconut Creme (mix 1/2 C each unsweetened coconut milk and simple syrup made with coconut water in place of tap water; add a pinch of salt and stir until combined) 1 oz Fresh Lemon Juice .5 oz Mango Purée (cube 1 ripe mango, 1 Tbsp granulated sugar, 1.5 Tsp Fresh Lemon Juice and pulse in food processor (or with immersion blender) until smooth) Scant .5 oz Passionfruit Liqueur (Giffard; can also use Passionfruit syrup from Small Hand Foods or similar) 1 dash Bittercube Jamaican Bitters #1 (allspice, ginger, black pepper notes) Shake with ice and strain into a chilled Collins glass filled with crushed ice. Garnish with an inside-out cocktail umbrella #weekendtiki #mangoflossi