Mixologist John Kinder of MK – Chicago, IL
Adapted by StarChefs.com
2 ounces Rhum Clément white rum macerated with mango and lemongrass
2 ounces pineapple juice 1½ ounce Perfect Puree coconut puree infused with jasmine essence
½ ounce mango puree
1 pineapple wedge, pickled & dried
To Assemble and Serve:
Place mango, lemongrass and rum in a cryovac bag. Place in a water bath set to 173.8˚ F to macerate. Once finished, chinois mixture and set aside rum. Puree mangos in Vita-Mix® BarBoss®; set aside. Place coconut puree in Vita-Mix® BarBoss®, add jasmine drops and blend. Combine mango and coconut purees.
In Vita-Mix® BarBoss®, combine ice, infused rum, pineapple juice, mango and coconut puree, and blend on setting 3.Pour into chilled rocks glass and garnish with pineapple wedge.