 | San Luis Pass1 drink Alex Gregg, Bar Manager, Goro & Gun |
| • | 1 1/2 oz. white rum |
| • | 3/4 oz. The Perfect Purée of Napa Valley Mango Puree, thawed |
| • | 1 oz. lime juice |
| • | lemon (salted, for garnish) |
| • | 3 sprigs thyme (for garnish) |
| Method: | |
| 1. | Combine ingredients into a mixing glass with ice. Shake with a Boston Shaker and strain into collins glass. Garnish with salted lemon and thyme. Serve. |