Photo by Richard Sandoval Hospitality
Flamed Mango Coquito
by Toro Chicago
Ingredients
- 2 oz. Añejo Rum
- 1 oz. Mango Purée (ripe, strained)
- 1 oz. Sweetened Condensed Milk
- 1 oz. Coconut Cream
- 1 oz. Evaporated Milk
- ¼ tsp Ground Cinnamon
- 2 dashes Vanilla Extract
- Optional: pinch of freshly grated Nutmeg
- Glassware: Small Clay Cup or Lowball
- Garnish: Dehydrated Mango Slice & grated Cinnamon
Preparation
- Add all ingredients to a shaker tin with ice.
- Shake vigorously until well chilled and emulsified.
- Fine strain into a chilled small clay cup or lowball glass.
- Garnish with a dried mango slice and a sprinkle of cinnamon on top.
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