2 oz Manzanilla sherry, Lustau Manzanilla (Papirusa)
3⁄4 oz Pineapple juice
1⁄2 oz Mango puree
1⁄2 oz Strega
1⁄4 oz Honey syrup (1:1)
1 spg Mint (garnish)
1 sli Pineapple (garnish)
Instructions
Shakes all ingredients (except garnishes) with ice, strain into a old fashioned glass filled with crushed ice, garnish with a mint bouquet and pineapple wedge.
Notes
For the mango puree, I used Goya frozen unsweetened mango pulp. If using a sweetened puree, omit the honey syrup.