• Recipe by Niňo Cruz
  • Trade Ambassador, Bacardi Martini Philippines Inc.

“Christmas is special to our family since this is the only time of the year when my siblings and I get the chance to be together. During Christmas, my Mom would always make Mango Graham that we can’t replicate until now.” – Niňo


  • 45 ml Bacardi 8 Year Old rum
  • 30 ml heavy cream
  • 15 ml hazelnut liqueur
  • 10 ml honey syrup
  • Ripe mango slices

Glass used: Coupette

Garnish: Crushed graham crackers


  1. In a tin shaker, muddle ripe mango slices.
  2. Pour all the ingredients in the shaker.
  3. Add ice and shake.
  4. Strain mixture into a coupette.
  5. Garnish with crushed graham crackers and diced mangoes.

Tasting notes: A spike of premium rum with notes of prune, apricots, nutmeg, and vanilla adds a depth to this sweet and nutty mango float dessert drink.

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