After hearing Faith and Carole Peck rave on a recent show about the deliciousness of the champagne mangoes now in season, I was inspired to make a mango martini.
First I peeled a mango and tossed it into a blender with a few tablespoons of turbinado sugar and about 1/3 cup of water, and puréed until smooth.
Then into a shaker filled with ice it went; I added 1 shot mango purée, 1 shot dark rum, 1 shot lime juice, 1/2 shot Grenadine, and finally, because I’m daring, a dash of nutmeg.
Finally, I shook, shook, shook until icy cold and strained into a martini glass with a lime peel garnish and another dash of nutmeg.
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