Jamaican Mango (Frozen)

Having recently tried a half decent Mango Daiquiri and on the day in question picked up a bottle of Mango Puree, a little bit of experimentation led to my Frozen Jamaican Mango.

While most of the Mango cocktail recipes I’ve seen use light rum, I decided to add a bit more weight to the rum flavours by using a Dark Jamaican Rum. The Pineapple rum flavour is more subtle, but blends well with the mango flavour. Of course the addition of the 150+ Proof Rum float will give this tropical frozen drink a bit of a kick. However, if you are unable to source 150+ Proof Rum, then the Overproof Rum of your choice will suffice as a substitute.

Ingredients

1 1/2 Measures of Dark Jamaican Rum
1 1/2 Measures of Pineapple flavoured Rum
3 Measure of Mango Juice
1/2 Measure of Mango Puree
1/2 Measure of 150+ Proof Rum
Ice
Pineapple Wedge to garnish

Equipment

Blender
Hurricane Glass (Large Cocktail Goblet)
Tall Drinking Straw

Quarter fill the Blender with Ice and pour in the Dark Jamaican Rum, Pineapple flavoured Rum, Mango Juice and Mango Puree.

Blend the ingredients for approx 30 – 45 seconds. Once ready, pour the blended mix into the Hurricane Glass and pour the 150+ Proof Rum on top of the drink as a float. Add the Drinking Straw and Pineapple Wedge to garnish before serving.

Named in honour of one the hosts of a most agreeable garden party held last Saturday (25th July 2009), the hour was late, the choice of mixers as diminished as the available liquors and this particular amateur mixologist was certainly 3 sheets to the wind and yet my friends wanted yet another jug of cocktail.

Having been given access to the bar earlier in the evening, I’d spent the rest of the evening make June Bugs for most of the table. Initially this was by the shaker, but it became clear it was going to be easier to make them by the jug full.

At some time after 3am we ran out of pineapple juice and Midori. After much deliberation on my part as to what would go together from the selection in front of me, I started with Ice followed by a large measure of Malibu. To this I added Crème de Cassis and Grenadine, topped up with Orange Juice. Although not bad, I felt this to be a tad to sweet, so looking around I spied a bottle of Sailor Jerry Spiced Rum and added this to spice things up a bit.

The resultant drink was met by great enjoyment and yet more merriment. As such I felt it worthy of a name related to the party itself and picking up on both the Sailor Jerry rum and cheeky Navy connotations related to our hosts James and Hans’ sexuality I settled with a play on words with Hans on Deck.

The recipe has since been refined by actually making it with an understanding of exactly how much of each ingredient goes into it and is as follows:

Half fill the Cocktail Shaker with Ice and add the Malibu, Crème de Cassis, Grenadine and Orange Juice. Shake well until a layer of ice forms on the cocktail shaker.

Half fill the Highball Glass with fresh Ice and strain the shaken mix into the glass. Float the Sailor Jerry Spiced Rum on top and garnish with an Orange Slice and straw before serving.

This recipe and others can also be found in the Recipes section of www.charlosa.com