Name: Elixir Tropical
Total time: 4 min
Cuisine: Cocktail
Ingredients: 60 ml Light white rum; 20 ml Lime juice; 20 ml Orgeat syrup; 7.5 ml Maraschino liqueur; 3 dash Aromatic bitters; 3 fresh Mint leaves

Ingredients

2 fl oz

Light white rum (charcoal-filtered 1-4 years old)

2/3 fl oz

Lime juice (freshly squeezed)

2/3 fl oz

Monin Almond (Orgeat) Syrup

1/4 fl oz

Luxardo Maraschino liqueur

3 dash

Angostura Aromatic Bitters

3 fresh

Mint leaves

How to make

Glassware

Prepare

Select and pre-chill a COUPE GLASS.

Prepare garnish of grated nutmeg.

Method

SHAKE all ingredients with ice.

FINE STRAIN into chilled glass.

Garnish

Dust with freshly grated nutmeg.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Alcohol content:

We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:

21.2 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Orgeat (almond) sugar syrup (2:1) — Nuts

History

Created for Bacardí Legacy 2017 by Maurizio la Spina at Bartender's Italia, Naples, Italy.

Everybody knows the significance of Cuba to the history of cocktails, but not everybody knows the important role it played in the history of 'tropical' cocktails. My cocktail is like every tropical drink: a vacation in a glass. It is an elixir with the power to bring you to another place and another time - maybe Cuba during prohibition when cocktails were made with simple ingredients to transport people to a tropical world, far from everyday life.

Maurizio la Spina, 2017

Comments & Discussion

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Florian Ruf Premium Member 4w

Doing this cocktail again with Plantation 3 Stars I suggest the following: use a ripe rum, possibly an agricole, less orgeat and more lime juice.

Paul King 7w

Well, this really split our audience of 3: Two firmly in favour, one firmly against. The objection was that it was 'too floral' - a consequence of the orgeat I suppose, and that the nutmeg was just weird. On the other hand, the other 2 of us disagreed with those objections and thought it was delicious and well balanced.

István GT 8w

this is a weird one for me, tomato and bacon that comes right to my mind

Simon Waldmeier 11w

It's not bad; the Orgeat makes it taste and smell as though there was Amaretto in it. Which is probably no coincidence, as the drink was invented in Italy. And there is a subtle nuance of peppermint discernable. The nutmeg just gently mixes into the Orgeat. Overall nice, but I don't perceive this as particularly tropical in character. And I think I would prefer if there was more Maraschino in it.

Mike Jameson 8w

Have to agree with it not seeming "tropical/tiki" despite having really all the necessary components. Still a good drink.

Florian Ruf Premium Member 22w

Because of the picture I tried it today with with a aged rum (Myers). This works, but makes a really different cocktail. One has to reduce the Angostura and the mint is driven in the background.

Peter Shaw Premium Member 24w

Wow!! This has been on my Must Try list for a while and is now on my favourites. So simple, yet so elegantly balanced. I didn’t think there was too much orgeat, but after looking at the comments, I might try a second one (even though that immediately qualifies as binge drinking these days!!) with a bit less orgeat - but be ready to top it back up if need be.

Caraway Kar 29w

Really liked it but it’s reminiscent of candy like a cherry airhead (I did have to forego mint though so could be my issue). Could see a little less orgeat benefiting me

Anthony Bozza 43w

Really enjoyed this one. It defies easy categorization in the best way. The essence of tiki, like tiki in its work week clothes. I liked it with a touch less orgeat (1/2 oz) but also great as is. Nutmeg really in play and it adds so much.

Romina 1y

Mine had a quite strong almond flavor and was a bit too sweet for my taste, but I still enjoyed it. Next time, I’ll try using less orgeat.

Caspian Berggren Premium Member 1y

Fundamentally I think I would say I like it. My problem is that going into it I expected it to be a Mai Tai or Daiquiri riff. That's not what this is at all. On the sum of ingredients you would *think* that's what it is but I don't think so. The Maraschino takes it into a completely different direction. It's not a sour so don't expect that. It's more like an earthy, almondy almost Mojito-like but without the Soda water. Again, I like it, but I'd like to try it again mentally realigned.