Mandy's Mango Sour

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Mandy's Mango Sour ingredients in original amounts, cl, oz and parts

Ingredient	Amount	cl	oz	parts
High-Ester Aged Pot-Still RumSource suggests this bottle (not required): Hampden Estate HLCF Classic Rum	22.5 ml	2.3 cl	0.8 oz	1.5 parts
Light Gold Column Rum (1–3 Years)Source suggests this bottle (not required): Havana Club Original Añejo 3 Años	22.5 ml	2.3 cl	0.8 oz	1.5 parts
Lime Juice	22.5 ml	2.3 cl	0.8 oz	1.5 parts
Mango Syrup	15 ml	1.5 cl	0.5 oz	1 part
Egg White	15 ml	1.5 cl	0.5 oz	1 part
Mango	1 slice	—	—	—

Garnish: Exactly one small thin fresh mango wedge at the rim

1. 01

   Pre-chill one clear old-fashioned glass and cut exactly one small thin fresh mango wedge.

2. 02

   Measure both rums, fresh lime juice, mango syrup, and pasteurized egg white into a clean shaker.

3. 03

   Add solid ice and shake firmly for 12–15 seconds until the mixture is cold and aerated.

4. 04

   Strain the entire drink back into the empty shaker, discard the ice, and reseal the shaker.

5. 05

   Dry-shake vigorously without ice for 10 seconds, then fine-strain into the chilled glass without serving ice.

6. 06

   Let the thin foam settle, place the single mango wedge at the rim, and serve without bitters marks or another garnish.

Kokto editorial profile for this exact house build. Scores are directional, not laboratory measurements or universal values.