Whiskey, White Rum, Dark Rum, Coconut Cream, Jasmine Tea, Mango Juice, Lime Juice, Carrot Juice, Nielsen-Massey Vanilla, Mango Soda, Mint
Bartender Cale Brown of The Junglebird 504 | New Orleans, LA
Yield: 8 servings
Adapted by StarChefs | October 2026 | Photo: Alexander Zeren
INGREDIENTS
Batch:
4 ounces coconut cream
½ Nielsen-Massey whole vanilla bean, split and scraped
4 ounces Big Easy whiskey
4 ounces Cheramie white rum
2 ounces Cheramie dark rum
4 ounces cooled jasmine tea
8 ounces mango juice
3 ounces lime juice
6 ounces carrot juice
To Assemble and Serve:
3 ounces Jarritos mango soda
Dehydrated mango
Toasted coconut flakes
1 spring mint
Nielsen-Massey whole vanilla bean
METHOD
For the Batch:
In a nonreactive container, combine coconut cream and vanilla. Cover and refrigerate 24 hours. The next day, transfer infused cream to a mixing bowl. Add whisky, rums, tea, mango juice, and lime juice. Once combined, stir in carrot juice. Cover and refrigerate 1 hour. Pass through a coffee filter-lined strainer. Repeat until mixture runs clear. Bottle and refrigerate.
To Assemble and Serve:
Pour 3 ounces Batch into a Collins glass with ice. Top with soda. Garnish with mango, coconut, mint, and vanilla bean.
