Candy Corn Carrot Ginger Sour

Ingredients

• 2 oz. Natalie's Carrot Ginger Juice
• 1 cup Fresh or canned mango chunks
• 1 oz. Fresh lemon juice
• 3/4 oz. Simple syrup
• 1 Egg white
• 2 oz. Rye whiskey

Directions

1. Puree mango in a blender or food processor. If using canned mango be sure to drain it well.  Spoon about 3-4 tbsp. of mango puree into a rocks glass. 
2. In a shaker combine carrot ginger juice lemon juice, simple syrup egg white & bourbon. Do not add ice. Shake well for at least 10 seconds. Then add ice to shaker & shake again for at least 10 seconds. 
3. Strain mixture into the glass pouring on top of the mango puree.