Island Vibes Recipe

Infuse rum

Place rum, mango chunks and a sliced chili into a clean jar. Seal and store at room temperature for 24–48 hours, tasting after 12–24 hours to reach desired heat. Remove solids and strain through a fine mesh; refrigerate. Use 2 oz in the cocktail in place of plain rum.

Chill glass: If desired, place a highball or tiki glass in the freezer for a few minutes or fill with ice while preparing the drink.

Combine ingredients: In a cocktail shaker, add 2 oz mango–chili rum (or light rum), 1 oz guava purée, 1 oz fresh mango purée, 0.5 oz orgeat, 0.75 oz coconut cream, 0.5 oz fresh lime juice, and 2 dashes peach bitters. If you like it sweeter, add 0.25 oz simple syrup.

Dry shake: Seal the shaker and shake vigorously without ice for 10–15 seconds. This helps emulsify the coconut cream and orgeat with the fruit purées for a silky texture.

Wet shake: Add a generous handful of ice to the shaker and shake hard for 12–15 seconds until the outside of the shaker is well chilled and slightly frosty.

Prepare glass: Empty the chilled or iced glass and fill it with crushed ice (about 1 cup) or fresh ice if preferred.

Strain: Double strain the cocktail over the crushed ice using a Hawthorne and fine mesh strainer to remove pulp and ice shards for a smooth pour.

Finish & garnish: Add 2 more dashes of peach bitters on top of the foam for aroma. Garnish with a lime wheel, a thin mango slice, a light sprinkle of toasted coconut around the rim (optional), and a single thin chili slice for aroma if using mango–chili rum. Serve with a short straw.

For a layered look, pour a small spoonful of extra guava nectar down the side of the glass after pouring to create a ribbon of color. If making multiple drinks, prepare the mango–chili rum in advance to save time during service.