Name: Thunder In Paradise
Total time: 4 min
Cuisine: Cocktail
Ingredients: 30 ml Aged rum (6-10yr); 15 ml Oloroso sherry; 12.5 ml Orgeat syrup; 22.5 ml Lime juice; 22.5 ml Cream of coconut

Thunder In Paradise
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Serve in a Sling glass

Ingredients:
1 oz	Caribbean blended rum aged 6-10 years
¹⁄₂ oz	Lustau Oloroso Don Nuño Sherry
0.42 oz	Monin Almond (Orgeat) Syrup
³⁄₄ oz	Lime juice (freshly squeezed)
³⁄₄ oz	Cream of coconut (e.g. Coco Lopez, Re'al etc.)

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Sling glass.
Prepare garnish of creole-style bitters and Luxardo Maraschino Cherry.
SHAKE all ingredients with ice.
STRAIN into glass filled with crushed ice.
Garnish with dashes of creole-style bitters to colour ice crown and top with maraschino cherry.
Serve with a straw.

Allergens:

Recipe contains the following allergens:

Oloroso sherry - Sulphur Dioxide/Sulphites
Orgeat (almond) sugar syrup (2:1) - Nuts

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

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

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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.

Nutrition:

One serving of Thunder In Paradise contains 193 calories

Alcohol content:

0.8 standard drinks
10.76% alc./vol. (10.76° proof)
11 grams of pure alcohol

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Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Showing 3 comments for Thunder In Paradise.
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Ares

3rd May at 04:04

Need more recipes using cream of coconut without using pineapple (I am allergic) and decided to try this one. Very refreshing and sweet. Used less orgeat than required because I was scared of it being too sweet.

The combination of sherry and coconut is very interesting and tasty, so I'll definitely come back to this one and experiment with the ratio a little more.

Mark Shah

24th June 2021 at 17:08

I love this drink! It's like a sophisticated Pina Colada.

K&J in Calgary

6th August 2020 at 03:47

Not unpleasant, but also not particularly compelling. Spirits kind of disappear, which some may find appealing, but left us wishing for a bit more ummph.

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