Cocktails & serving · The home kitchen
Mango Sunset
Mango juice, orange juice and coconut water make a tropical base for spiced rum in this colorful home cocktail. The recipe is inspired by the ingredients listed for Mango Sunset at Beiruty, rather than an unpublished bar formula. Grenadine is added at the end so it settles into a red band beneath the golden juice. Choose a pourable mango juice or nectar rather than a thick frozen purée, and taste the juices before mixing: their natural sweetness affects the finished drink. Coconut water lightens the texture without adding the creaminess of coconut milk.
A home-style recipe inspired by our menu. Restaurant preparation, portions and ingredients may differ.
Make it at home
Mango Sunset recipe
- Serves
- 1
- Prep
- 5 min
- Cook
- 0 min
- Rest / chill
- 0 min
- Total
- 5 min
Ingredients
- 45 ml Captain Morgan spiced rum
- 60 ml mango juice or nectar
- 45 ml orange juice
- 30 ml unsweetened coconut water
- 7.5 ml grenadine
- 150 g ice cubes
- 1 orange half-wheel, to garnish
Method
Stir the mango juice, orange juice and coconut water together in a small jug.
Fill a tall glass with the ice and add the spiced rum. Pour over the juice mixture and stir briefly.
Slowly pour the grenadine down the inside edge of the glass; let it settle for a few seconds.
Add the orange garnish and serve. Stir before drinking if you prefer an evenly mixed sweetness.
Make it your own.
- Use unsweetened coconut water rather than coconut milk.
- Reduce grenadine to 5 ml when using a particularly sweet mango nectar.