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A gimmick-free take on the classic Bourbon Street cocktail
photo: Margaret Houston
2 oz. dark rum
1 oz. light rum
Juice of 1 blood orange or two small tangerines
Half a ripe mango
Juice of half a large Meyer lemon or one whole lime
1/2-3/4 of the honey syrup (recipe below)
Dilute 2 parts local honey with 1 part hot water.
Cocktail recipe from Alan Walter of Loa Bar in New Orleans, Louisiana
Tip: To make cracked ice, fill a small towel with ice and beat with the side of a hammer, or against a hard surface.
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