A play on a Mango Lassi using the template for a Pina Colada from the latest Death & Co menu The mango and coconut cream work with the cognac to give a creamy, tropical flavor while the pot still rum adds a bit of deeper sweetness and the bitters bring an intriguing green cardamom spice 1.5 oz Cognac (VSOP is best variety to use) .5 oz Hamilton Jamaican Pot Still Rum 1.5 oz Mango purée (1 cup ripe mango in cubes, 1.5 Tbsp granulated sugar, 1 tsp Fresh Lemon Juice; blend until uniform) .75 oz Coconut Cream (Coco Lopez, etc) Barspoon Fresh Lemon Juice 2 dashes Scrappy’s Cardamom Bitters Shake with ice, strain into glass with crushed ice. Garnish with a sprig of mint