- 1 ½ oz. Belle Isle Mango Tangerine
- ½ oz. white rum
- ½ oz. dark Jamaican rum (float)
- ¼ oz. orgeat
- ¾ oz. lime juice
- 4-5 Thai basil leaves
Add all ingredients except dark rum to a cocktail shaker with ice. Shake until well chilled and strain into a rocks glass filled with ice. Float dark rum over the top by resting a bar spoon over the rocks glass and slowly pouring the dark rum. Garnish with basil leaves and lime wheel.