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Cruisin’ the Castro1 drink Carly Hiebert, Solage, Auberge Resorts Collection |
Ingredients:
• 1 oz. The Perfect Purée of Napa Valley Mango Puree, thawed
• 1 oz. The Perfect Purée of Napa Valley Prickly Pear Puree, thawed
• 1.5 oz. Lewis & Clark White Rum
• 1 oz. lemon juice
• ½ oz. blue curacao
Method:
- Pour one ounce of Mango Purée in the bottom of a collins glass.
- Fill glass with ice and pour one ounce of Prickly Pear Puree over ice.
- Fill a shaker with the remaining ingredients; shake and pour into the glass.