By Jack Sotti, Archive & Myth bar in London, UK
Frozen mango and coconut yoghurt bonbon
Add ingredients in a shaker with ice, shake and double strain. Garnish frozen mango and coconut yoghurt bonbon.
Cuba produces a variety of crops for both local consumption and export. In addition to its world-famous sugarcane, the country cultivates rice, coconuts, and numerous mango varieties. One such variety, the Bizcochuelo mango, is small and exceptionally sweet. It has been grown in Santiago de Cuba since at least the 19th century—the same period when the traditions of light (Ligero) Cuban rum began to take shape.
