Name: Thunder In Paradise
Prep time: 4 min
Total time: 4 min
Yield: 1
Cuisine: Cocktail
Ingredients: 30 ml Rum - 6-10yr old Caribbean blended rum; 15 ml Oloroso sherry; 12.5 ml Orgeat (almond) syrup; 22.5 ml Lime juice (freshly squeezed); 22.5 ml Cream of coconut

Serve in a

Sling glass

Garnish:

Dashes of Peychaud bitters to colour ice crown & Luxardo Maraschino cherry

How to make:

SHAKE all ingredients with ice and strain into glass filled with crushed ice and serve with a straw.

1 fl oz	Bacardi 8 year old rum
1/2 fl oz	Oloroso sherry
5/12 fl oz	Giffard Orgeat Syrup
3/4 fl oz	Lime juice (freshly squeezed)
3/4 fl oz	Cream of coconut
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Bacardi 8 year old rum, 70cl

£ 29.95 £ 1.3 per cocktail, makes 23 Giffard Orgeat Syrup, 100cl

£ 7.45 £ 0.1 per cocktail, makes 76.5

* 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.

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Review:

Sherry, orgeat and cream of coconut are unlikely bedfellows, but all combine harmoniously with lime juice in this rum-laced Tiki-style cocktail.

History:

Adapted from a recipe created by Steve Schneider at Employees Only in New York, USA. Originally based on Caña Brava 7 Year Rum with homemade orgeat syrup.