The Macau is the Nicaraguan national drink, typically made with Flor De Cana white rum and guava juice. We decided to put our own ginger mango twist on ti in light of featuring our Organic Fair-trade products.

Makes one drink

INGREDIENTS

1½ ounces of ginger infused white rum, recipe below
1 ounce mango juice
½ ounce lime juice
½ ounce ginger syrup, recipe below
Lime peel, for garnish

DIRECTIONS

Shake together in a shaker filled with ice and strain into a lowball glass with ice. Garnish with a lime peel.

Ginger Infused White Rum

Makes 4 cups

INGREDIENTS

½ cup ginger, peeled and sliced
4 cups white rum

DIRECTIONS

Place peeled and sliced ginger (sliced thin but not too thin) in a quart jar, fill with white rum and let infuse about 5-7 days. 5 days for less spicy, 7 days for spicier.

Ginger Syrup

Makes 1 cup

INGREDIENTS

½ cup water
½ cup sugar
½ cup fresh ginger, sliced
3 cinnamon sticks

DIRECTIONS

In a medium saucepan, bring all ingredients to a boil and reduce to simmer, let simmer for about 5 minutes. Let cool and strain.