1 oz. Green Tea Havana 3 rum
1 oz. Apricot brandy
¾ oz. Fresh lime juice
¾ oz. Simple syrup
1 oz. Fresh mango puree
1 oz. Gosling’s dark rum (floater)
Shake all ingredients, except for the Gosling’s rum, together. Double strain into a 12-oz. highball glass over ice. Top with Gosling’s and garnish with an orange twist and mint.
The mixologists at Agua Restaurant & Lounge in the Cayman Islands created this recipe.