A refreshing Highball riff featuring mango and ginger that you could imagine being served in the stands at a Cricket tournament 🥭 The Japanese shochu (a spirit distilled from rice) and Agricole rhum provide a flavorful base with some grassy cane and malty notes that work well with the spice notes from the ginger syrup and the ripe mango flavors from the eau de vie. The vermouth adds a bit of additional sweetness, the lime bitters bring a bit of lime zest freshness, and the Mango LaCroix adds effervescence and subtly boosts the mango flavors 1 oz Shochu (Mizu from Japan or St George) .5 oz Unaged Agricole Rhum (Rhum JM, Neisson, La Favorite, etc) .5 oz Mango Brandy/eau de vie (Rhine Hall) .5 oz Blanc/Bianco Vermouth .25 oz Ginger Syrup (juice from one hand of ginger, add 2 volumes granulated sugar to volume of juice obtained from ginger hand; blend until dissolved) 2 dashes Lime Bitters (Scrappy’s) Shake with ice and strain into a Collins glass with ice cubes. Top with 3 oz Mango LaCroix. Garnish with a swizzle stick