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Tropic Thunder

Name: Tropic Thunder
Total time: 4 min
Cuisine: Cocktail
Ingredients: 45 ml Gin; 22.5 ml Peach liqueur; 15 ml Lemon juice; 30 ml Pineapple juice

Difford’s Guide

Discerning Drinkers (25)

Measurements in:

Serves:

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Ingredients
1 ¹⁄₂ fl oz	Hayman's London Dry Gin
³⁄₄ fl oz	Giffard Crème de Pêche de Vigne liqueur
¹⁄₂ fl oz	Lemon juice (freshly squeezed)
1 fl oz	Pineapple juice

How to make

Glassware

Serve in a Coupe glass

Method

Select and pre-chill a COUPE GLASS.
Prepare garnish of dust with freshly ground black pepper.
SHAKE all ingredients with ice.
FINE STRAIN into chilled glass.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Tropic Thunder contains 176 calories

Alcohol content:

1.2 standard drinks
14.47% alc./vol. (28.94° proof)
17.5 grams of pure alcohol

History

Created by Sean Henry at Epernay Champagne Bar, Leeds, England and to quote Sean is "named Tropic Thunder as it aptly describes what to expect on the palate."

More cocktails by Edward McPartland

Review

Gin, peach, lemon juice and pineapple juice may not seem the most obvious combination but it's a combo that works.

Hayman's London Dry Gin 750ml - makes 16.5 cocktails
$33.99 $2.06 per cocktail Hayman's London Dry Gin image

Giffard Crème de Peche de Vigne 750ml - makes 33 cocktails
$31.99 $0.97 per cocktail

$3.03 per cocktail*

Makes a minimum of 16.5 cocktails.
Shipping and applicable tax calculated at checkout.

Orders are processed by a licensed Fulproof retailer. The buy now button is added simply for convenience.

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* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.

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Comments & Discussion

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Haig Khachatrian 3y

Is this supposed to be served up in a coupe or as pictured?

Simon Difford Verified User Premium Member 3y

It should be served 'up'. New image is on the way soon.

Sally Morgan Premium Member 4y

Good but crying out for some bitters to give it a bit more complexity. I imagine peach bitters would be lovely but I h ad Angostura to hand (who doesn’t?) and that really elevated it.