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1 heaping tablespoon diced mango

1 tablespoon shredded coconut

1/2 ounce lime juice

2 ounces Fre Chardonnay

2 ounces Tava Brazilian Samba

1 tablespoon sugar


Pour the sugar onto a small plate. Rub the rim of a champagne glass with a lime wedge, then dip it upside down onto the plate, coating it with sugar. Set aside. In a cocktail shaker, muddle the mango, lime juice and 3/4 of the coconut. Add 2 ounces Fre Chardonnay, fill shaker with ice, then shake vigorously. Gently strain the liquid into the champagne glass. Top with Tava Brazilian Samba. Sprinkle remaining coconut on the surface of the drink and lay the maraschino cherry across the rim of the glass, in honor of Rudolph’s red nose!



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