2 oz. 10 Cane Rum
2 oz. mango nectar (like Kern’s)
1 oz. fresh-squeezed lime juice
1 lime (to moisten rim)]
Mexican powdered chili-lime seasoning, such as Pico Limon (easily found in Mexican markets)
Mango spears (for garnish)]
Squirt (preferably Mexican Squirt, which uses real sugar—or a grapefruit-flavored soda of your choice)
Run a lime wedge around the edge of a highball glass to moisten. Rim glass in a mixture of half sugar and half chili lime seasoning. Fill with ice.
Shake rum, mango nectar, and lime juice vigorously, and strain over the ice. Fill with Squirt, and give a stir. Garnish with a mango spear dipped in chili-lime powder.