- 1 liter Rum (Family Jones Mo Jones Rum)
- 340 ml triple sec
- 500 ml of lime juice
- 500 ml Backyard Soda Co. Mango-Jalapeño CBD Simple Syrup
- 1 liter Yogi Mango-Ginger tea (8 tea bags per liter)
- 500 ml pineapple juice
- 120 drops/ 6 ml Strongwater Firewater (spicy pepper lime) bitters
- 1 mango (diced)
- 2 jalapeños (diced)
- 1 liter coconut milk
Place rum, triple sec, lime, syrup, tea, pineapple, bitters, mango, and jalapeño into large containers and allow to infuse for minimum one hour, up to 24 hours.
Put the coconut milk into a large bowl and slowly begin to add the mixture to the milk, whisking heavily while adding. Once all ingredients are combined, allow the mixture to sit for an hour.
Put cheesecloth over a fine strainer and pour the mixture through cheesecloth. Repeat four to five times, making sure to use the same cheesecloth as the buildup of milk proteins on the cloth will aid in clarifying mixture.
Repeat straining through cloth until the mixture goes from cloudy to almost completely clear.
Chill, serve over ice.
Garnish with chili lemon mango slice.
Created by Lucas Pollock of Root Down