This is a community recipe contributed by Kirill Vorontsov.
Community recipes are not tested or verified by Difford’s Guide.
Serve in a Pineapple shell (frozen) glass
| 30 ml | Havana Club 3 Year Old rum |
| 30 ml | Diplomático Reserva Rum |
| 30 ml | Giffard Orgeat Syrup |
| 30 ml | Monin Passion Fruit Syrup |
| 60 ml | Lime juice (freshly squeezed) |
| 50 ml | Mango purée |
| 1 drop | Hot pepper sauce (red vinegar-based e.g. Tabasco) |
| 100 ml | Mango juice |
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