Mardi Gras
Coconut-Washed Rum and Whiskey, Epic Mango, Shio Coconut, Mango Gummy Bear
Bartender Deke Dune of Allegory | Washington, D.C.
Adapted by StarChefs | February 2026 | Photo: Alexander Zeren
INGREDIENTS
Coconut-Washed Rum and Whiskey:
2.2 kilograms Barbadian rum
1.2 kilograms Jamaican white blended rum
400 grams Planteray Cut & Dry Barbadian coconut-infused rum
400 grams Irish whiskey
750 grams coconut oil
Epic Mango:
6 kilograms mango juice
Honey
45 grams mango powder
30 grams cellulase
18 grams invertase
18 grams Pectinex Ultra SP-L
Shio Coconut Syrup:
550 grams Thai pink coconut water
900 grams granulated sugar
25 grams liquid shio koji
Shio Coconut:
850 grams barista-style coconut milk
850 grams organic coconut milk
17.85 grams citric acid
14.45 grams ascorbic acid
11.05 grams malic acid
To Assemble and Serve:
Freeze-dried mango gummy bear
METHOD
For the Coconut-Washed Rum and Whiskey:
In a large nonreactive container, combine all rums and whiskey. Set aside. In a small saucepan over medium heat, melt coconut oil. Transfer to container with spirits. Stir to combine. Let sit 30 minutes at room temperature, stirring occasionally. Seal and freeze overnight. The next day, strain, bottle, and refrigerate.
For the Epic Mango:
Heat the water bath of an immersion circulator to 122°F. In large nonreactive container, add mango juice. Season with honey. Using a Vitamix Commercial immersion blender, blend to combine. Add all remaining ingredients. Blend until smooth. Transfer to a vacuum bag. Seal and cook sous vide 12 hours. The next day, strain, bottle, and reserve.
For the Shio Coconut Syrup:
In a Vitamix Commercial blender, combine all ingredients. Bottle and reserve.
For the Shio Coconut:
In a large nonreactive container, combine coconut milks and 1.275 kilograms Shio Coconut Syrup. Stir in remaining ingredients until well combined. Strain, bottle, and refrigerate.
To Assemble and Serve:
In a nonreactive container, combine Coconut-Washed Rum and Whiskey, Epic Mango, and Shio Coconut. Refrigerate until chilled. In a mixing glass with ice, pour 3 ounces of the batch. Strain over a double-walled rocks glass with 1 large ice cube. Garnish with gummy bear.
