Preparation Technique:

Maceration and shaken.

Ingredients:

1 ½  Oz.  Ron Cañaveral Añejo
½    Oz. de Triple Sec       
1     Oz. Mango Pulp 
6     Clementine wedges            
1     Oz. Pineapple Juice

Preparation:

In a cocktail shaker add 6 Clementine wedges, 1/2 Oz. Triple Sec and macerate with the help of a mortar to obtain the maximum amount of clementine juice and essence, then add 1 Oz. Mango Pulp, 1 Oz. Pineapple Juice, 1 1/2 Oz. Ron Cañaveral Añejo, some ice and shake vigorously. Pour your Summer Rum in a large glass filled with ice, garnish with a mango or orange crescent and a cherry...Cheers!