Ingredients
Equipment
Method
- Blend fresh strawberries, 1 tbsp agave, and lime juice until smooth. Strain through a fine-mesh sieve to remove seeds. Set puree aside.
- In a mixing glass, combine strained orange juice, mango nectar, and the remaining 1 tbsp of agave syrup. Stir well.
- In a cocktail shaker, vigorously shake the coconut cream and aquafaba (if using) with a small handful of ice for 30 seconds until a thick froth forms.
- Fill a stemless wine glass one-third full with crushed ice. Pour the citrus-mango base over the ice until the glass is half full.
- Gently pour the frothy coconut mixture directly on top of the citrus juice until the glass is three-quarters full.
- Hold a bar spoon upside down just above the frothy layer. Very slowly pour the strawberry puree over the back of the spoon so it floats on top.
- Garnish the rim with a whole fresh strawberry and a half slice of orange. Insert straws and serve immediately.
Notes
Pouring slowly over the back of a spoon is critical for keeping the layers separated. Ensure your juices are well-strained for the cleanest look.