Elixir Tropical

Difford's Guide
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Serve in a

Coupe glass

Garnish:

Dust with freshly grated nutmeg

How to make:

SHAKE all ingredients with ice and fine strain into chilled glass.

2 fl oz Bacardi Carta Blanca light rum
2/3 fl oz Lime juice (freshly squeezed)
2/3 fl oz Giffard Orgeat Syrup
1/4 fl oz Luxardo Maraschino liqueur
3 dash Angostura Aromatic Bitters
3 fresh Mint leaves
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Review:

There's a load of orgeat (almond syrup) in this Daiquiri-style cocktail but it's only just on the sweet side of balanced with that almond richness contributing to its tropical character.

History:

Created for Bacardí Legacy 2017 by Maurizio la Spina at Bartender's Italia, Naples, Italy. Maurizio says, "Everybody knows the significance of Cuba to the history of the 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."

Nutrition:

There are approximately 212 calories in one serving of Elixir Tropical.

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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
Buy direct from
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