|2 fl oz||Bacardi Carta Blanca light rum|
|1/2 fl oz||Giffard Abricot du Roussillon|
|1/4 fl oz||Giffard Grenadine Syrup|
|1/4 fl oz||Lemon juice (freshly squeezed)|
|1/2 fl oz||Chilled water (omit if wet ice)|
Salmon pink in colour, the Mañana has a subtle and delicate rum laced apricot flavour.
Mañana, literally meaning 'tomorrow' in Spanish but more usually used to mean some indefinite time in the future. This recipe is adapted from David A. Embury's 1948 The Fine Art of Mixing Drinks.