50ml Ceylon Arrack
6 mint leaves
1/2 inch fresh ginger
1 tsp demerara sugar
2 slices of fresh mango
50ml mango puree
Ginger ale
Lime juice


Muddle mint, sugar, mango slices, ginger and lime juice at the bottom of a large glass. Add crushed ice to the top, and pour the Ceylon Arrack and mango pulp into the glass. Muddle well with bar spoon. Add crushed ice and top up with ginger ale. Garnish with ginger wheel and mint sprig.