I am fair-skinned, (“thin-skinned” as my mother likes to call it). We come from northern European stock: the kind of people who can survive the cold. High temperatures and humidity put me over the edge, and you can see it all over my face. I flush, complain, and act generally miserable. Keith, conversely, must have roots somewhere closer to the southern hemisphere. A photo of two of us next to each other in mid-July looks like a Benetton ad. He is literally tall, dark, and handsome. I am pink-ish with a few extra freckles.It was my also pink-ish mother who asked Keith to work on this refreshing summer cocktail. She and my father had discovered a spiked iced tea at a local pub, and they were dying to share it with us. My father is not much of a drinker, but this sweet tea with a splash of rum had captured his attention. Keith, always aiming to please, went to work.While brewing some fresh iced tea, Keith puréed a sweet ripe mango. He added some agave nectar, freshly squeezed lemon juice, and just the right amount of Cruzan Mango Rum. Keith’s days of bartending really showed through with this deliciously cool cocktail. It makes my parents happy, and it certainly hits the spot when the heat is just too much to bear, especially for a pink-faced girl like me.
A light and refreshing drink perfect for any season (it tastes so good you can even omit the rum)
- 2 ounces fresh mango purée
- 1 1/2 ounce Cruzan mango rum
- 1 ounce fresh lemon juice
- 1 ounce agave nectar
- 3 ounces unsweetened iced tea
- 2–3 leaves Fresh mint
- To make mango purée, simply peel a mang, cut into small pieces and place in food processor and blend. Add enough water a teaspoon at a time until you have a consistency of honey.
- In a mixing glass with lid, add Rum, agave nectar, lemon juice, mango purée,and fresh mint leaves ripped into pieces.
- Shake vigorously for 20 seconds.
- Pour into a 12 ounce glass filled with ice.
- Fill remaining with unsweetened iced tea.
- Garnish with slice of fresh mango