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• Manila Frantini
• Amaretto
• Malibu coconut rum
• Pineapple vodka
• grenadine syrup
• mango nectar

1 oz pineapple vodka

1/2 oz Malibu coconut rum

1/2 oz amaretto almond liqueur

2 oz mango nectar

1 dash grenadine syrup

Special instructions:
Created by Jiao Nuyda, bartender at Hyatt Hotel and Casino Manila, Philippines, as a tropical variation of his first cocktail, The Frantini. Inspired by his friend Frances' first visit to the sunny city of Manila in the Philippines.Pour all ingredients except Grenadine into a cocktail shaker with ice. Shake well and strain into a chilled Cocktail Glass. Pour in a dash of grenadine and let it sink to the bottom of the glass. May be garnished with 2 balled mangoes and a Maraschino Cherry, skewered on a cocktail pick.

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