Name: Flying Tigre Coctel
Total time: 4 min
Cuisine: Cocktail
Ingredients: 45 ml Light white rum; 20 ml Gin; 5 ml Sugar syrup (2:1); 5 ml Grenadine syrup; 2 dash Aromatic bitters; 2 dash Creole bitters; 15 ml Chilled water

Flying Tigre Coctel
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Serve in a Martini glass

Ingredients:
1 ¹⁄₂ oz	Light white rum (charcoal-filtered 1-4 years old)
²⁄₃ oz	Hayman's London Dry Gin
¹⁄₆ oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
¹⁄₆ oz	Monin Grenadine Syrup
2 dash	Angostura Aromatic Bitters
2 dash	Peychaud's or other Creole-style bitters
¹⁄₂ oz	Chilled water reduce if wet ice

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Martini glass.
Prepare garnish of orange zest twist.
SHAKE all ingredients with ice.
FINE STRAIN into chilled glass.
EXPRESS orange zest twist over the cocktail and use as garnish.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Light, aromatic and complex - one to sip.

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History:

Adapted from a recipe in the 1949 edition of Esquire's Handbook for Hosts. The drink is credited to an unnamed Captain serving in the US Marines, Amphibious Group Seven, at Santiago de Cuba in 1942.

Nutrition:

One serving of Flying Tigre Coctel contains 170 calories

Alcohol content:

1.4 standard drinks
21.56% alc./vol. (21.56° proof)
19.7 grams of pure alcohol

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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John Hinojos

9th May 2022 at 00:13

It was OK, but not to my tastes. We found the gin overpowering to the rum flavour. Being that we are big rum drinkers that was a bit disappointing. It would be a great cocktail for someone who likes the gin to be forward.

Laurent Lagadic

21st March 2021 at 11:28

Excellent cocktail. I made it using white Carribean rhum (Bologne 40°) and Bombay Sapphire East Gin. To my taste, I found it has more character and flavour than the original recipe.

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