Rose Mango Swizzle

1.25 oz Flor de Caña 4 yr Extra Dry⁣⁣
• .75 oz Flor de Caña 7 yr Gran Reserva⁣⁣
• .5 oz Dry Curaçao ⁣⁣
• .5 Lime Juice⁣⁣
• .5 oz Pineapple ⁣⁣
• .75 Mango Purée ⁣⁣
• 1 oz Soda Water ⁣⁣
• .5 oz Hibiscus and Rose Infused Wray & Nephew⁣⁣
• 1 Scoop Mango Sorbet⁣⁣
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• Combine first six ingredients in a tall glass filled halfway with crushed ice and Swizzle with a Swizzle stick or bar spoon⁣⁣
• Add more crushed ice and soda water and Swizzle again. ⁣⁣
• Fill with crushed ice and top with hibiscus rose infused Wray & Nephew and a scoop of mango sorbet.⁣⁣
• Garnish with cocktail umbrella.⁣
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Hibiscus & Rose Wray and Nephew⁣⁣
• Combine 2 oz Wray and Nephew with 3 Dried Hibiscus Flowers and 8 Dashes of rose water and let infuse for 3 - 5 minutes. This is more for color than flavor, so pull the hibiscus when you get to the bright pink or red you want. ⁣⁣
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Mango Sorbet⁣⁣
Combine 1 mango puréed, 1/3 cup simple syrup, and a teaspoon lime juice in bowl and mix well. Pour mixture into a flat bottom Pyrex dish and freeze. Stir often and thoroughly until full frozen or if you're real fancy put it in an ice cream machine. ⁣⁣
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