1.25 ounces GFV Moscato
1 lime, cut into eighths
5 leaves basil, plus more for garnish
.5-teaspoon demerara sugar
1 ounces white rum
1.25 ounces mango puree or mango nectar
Muddle lime, basil leaves, and sugar in the bottom of a cocktail shaker. Fill with ice, then add the Moscato, white rum, and mango nectar. Shake and strain into an ice-filled rocks glass Garnish with a basil sprig.
Serves 1
About Julee Morrison
Julee Morrison is an author and writer with over 35 years of experience in parenting and family recipes. She’s the author of four cookbooks: The Instant Pot College Cookbook, The How-To Cookbook for Teens, The Complete Cookbook for Teens, and The Complete College Cookbook.
Her work has appeared in The LA Times, Disney’s Family Fun Magazine, Bon Appétit, Weight Watchers Magazine, All You, Scholastic Parent & Child, and more.
Her article "My Toddler Stood on Elvis' Grave and Scaled Over Boulders to Get to a Dinosaur" appeared on AP News, and her parenting piece “The Sly Way I Cured My Child's Lying Habit” was featured on PopSugar.
Outside of writing, Julee enjoys baking, reading, collecting crystals, and spending time with her family. You can find more of her work at Mommy’s Memorandum.