As the first Buddha Siddhartha wandered through India looking for a place to meditate, it was said he considered a grove of mango trees before settling under the shade provided by the large leaves of the Bodhi tree. If Siddhartha went wandering through Florida today, he would find a suitable spot at the USDA Subtropical Horticultural Research Station, which protects a genetic treasure-house of global importance: nearly 300 accessions of mango, and 23 species of figs, including towering Bodhi trees. Whether this cocktail causes you to contemplate enlightenment or the value of safeguarding biodiversity for food and agriculture, we are sure you will find it refreshing.

Ginger-Infused Rum: Infuse 8 thin slices of ginger in 6 oz. (175 ml) rum in a glass jar at 86°F (30°C) for 30 minutes. Age 6 oz. (175ml) rum with 10 thin slices of ginger for 2 weeks in an airtight container, shaking briefly every other day to make sure the ginger is getting exposed to the rum. Store the container at room temperature away from light.

Mango Black Tea Syrup: Make a Simple Syrup but add 1 tablespoon mango black tea to the water as you heat the syrup. Strain the syrup before bottling.

Combine all the ingredients in a shaker and add ice. Shake and double strain, then garnish with a bruised kaffir lime leaf or a slice of mango. Yields one 4 oz drink.

From Botany at the Bar by Selena Ahmed, Rachel Meyer, and Ashley DuVal © 2019 Selena Ahmed, Rachel Meyer, and Ashley DuVal. Reprinted in arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Boulder, CO.