Coffee Mango Daiquiri

Name: Coffee Mango Daiquiri
Ingredients: 1 1/2 oz Cinnamon Infused Plantation XO Rum; 1/2 oz Misceo Coffee Liqueur; 3/4 oz Lime Juice; 1/2 oz Mango Shrub*; 2 drop(s) Bittermen's Elekamule Tiki Bitters

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By Mike Vander Horn

Submitted on: May 20, 2022

Refreshing

Seasonal

Misceo was kind enough to send me a couple bottles of coffee liqueur to try out and as coffee is one of my favorite flavors to subvert I decided to go with a tropical daiquiri with coffee and spice flavors. Pineapple and coffee really does it for me, why not mango? My instincts were right here because this daiquiri is delicious, bursting with a sweet mango tang, coffee and cinnamon from the elevated spiced rum

Ingredients

1 1/2 oz
Cinnamon Infused Plantation XO Rum

1/2 oz
Misceo Coffee Liqueur

3/4 oz
Lime Juice

1/2 oz
Mango Shrub*

2 drop(s)
Bittermen's Elekamule Tiki Bitters

Instructions

Garnish

Flamed Cinnamon Stick

Build

Shake & Double Strain

Glass

Coupe

Estimated strength

About 18% ABV (estimate)

By Mike Vander Horn

Mixologist

I hope to see my creations out in the wild!

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Add all ingredients to a shaker tin with ice and shake well. Double strain into a chilled coupe glass. Garnish with a flamed cinnamon stick. * Mango Shrub: 2 parts fresh mango juice, 2 parts sugar, 1 part white vinegar. Heat the vinegar and sugar and stir to combine, mix in mango juice, and strain into a clean container. Store in the fridge for at least a month but I’d assume it lasts longer due to vinegar/sugar

Editor's Note

Cinnamon-infused rum meets coffee liqueur and mango shrub in this tropical riff. The result is a complex, spice-forward sour that balances roasted depth with bright fruit acidity.