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)]

Granulated sugar

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.


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