- 2 oz Stella Rosa® Tropical Mango
- ¾ oz white rum
- ¾ oz blanco tequila
- ¾ oz lemon juice
- ¼ oz simple syrup
- 7 dashes Angostura bitters
Combine ingredients in a shaker tin. Add ice and shake vigorously to chill and aerate. Fine strain into a chilled cocktail glass and top with 2 oz Stella Rosa® Tropical Mango. Garnish with edible flowers or mint.
Recipe and photo by Julia Momose, Chicago IL.