1.5 oz Revel Blanco 
.75 oz Paranubes Oaxacan Rum (we used Paranubes Oaxacan rum because of it’s funky, tropical flavor profile) 
.5 oz fresh lime juice 
1 oz spiced mango and coconut puree**

*Garnish with fresh mango fan, lime wheel and a generous dusting of Tajin (If you don’t have Tajin, mix cayenne pepper with sea salt as a substitute) 

**Spiced mango and coconut puree: 
2 champagne mangos puréed 
1/2 of a 13.5 oz can of unsweetened coconut milk
1/2 cup evaporated cane sugar 
1/4 cup of filtered water 
1 tsp cayenne 
Pinch of salt 
**Combine all ingredients in a pan over medium heat until emulsified**