2 ounces Fremont Mischief Gin
3/4 ounce mango puree (fresh is best)
3/4 ounce fresh juice from 1 lemon
1 teaspoon allspice liqueur, such as St. Elizabeth Allspice Dram
1/2 ounce Demerara syrup
1 small purple flower, such as a Gomphrena, for garnish (Note: Gomphrena not edible)
Combine gin, mango puree, lemon juice, and allspice liqueur in cocktail shaker.
Add ice and shake until well chilled, about 15 seconds.
Pour into coupe glass. Garnish with flower and serve.