a tropical sherry cobbler
|2||oz||Manzanilla sherry, Lustau Manzanilla (Papirusa)|
|1⁄4||oz||Honey syrup (1:1)|
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.
For the mango puree, I used Goya frozen unsweetened mango pulp. If using a sweetened puree, omit the honey syrup.