If you’re a musical theatre lover, you might recognize this slightly jumbled name from a well-known four-time Tony Winning play. Mango, Hibiscus, and Cinnamon come together in this tall bubbly fall drink that’s perfect for when the days are hot and the nights are cold! It features Agua de Jamaica, a traditional hibiscus tea. There’s a recipe for it below, but we use Rosa de Jamaica by Green Belly Foods.

Tango Maureen

1.5 oz Abbott & Wallace Cinnamon Whiskey

1.5 oz Rosa de Jamaica by Green Belly Foods (alternate recipe below)

1 oz Mango Nectar

0.25 oz Honey Syrup (recipe below)

Topped with Soda Water

-Combine all except Soda Water in a shaker, and shake hard with ice. Strain into a tall glass on ice and top with soda.

Cheers!

Agua de Jamaica

Agua de Jamaica (pronounced like ha-My-cah, not the country with the great beaches and bobsled team) is an herbal tea made from hibiscus, cinnamon, and allspice from Jamaica (the island country with the great food and reggae music).

1 Quart Nearly Boiling Water

0.75 Cups Sugar

40 Grams Dried Hibiscus

3 Grams Crushed Cinnamon

4 Allspice Berries, Whole

-Combine all in a pitcher. Stir, cover, and let sit for at least 20 minutes. Strain.

1 Quart Cold Water

-Combine with tea in pitcher. Cover and refrigerate.

Honey Syrup

Honey lasts indefinitely, but it’s more than 80% sugar and it pours very slowly, so we make a honey syrup for use at the bar. It no longer lasts forever, so it does need to be refrigerated, but it’s very easy to make.

1 Cup Honey

0.5 Cup Nearly Boiling Water

1 small pinch salt

-Sprinkle salt onto honey, then add the nearly boiling water and stir until it’s an even consistency. If you need it to last longer than a week, and won’t give it to any kids, add 1 oz of Vodka to the bottle or jar.