Thunder In Paradise

Difford's Guide
User Rating (3 ratings)

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 (e.g. Coco Lopez, Re'al etc.)
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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.

Nutrition:

There are approximately 193 calories in one serving of Thunder In Paradise.

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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.
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