Flying Tigre Coctel

Flying Tigre Coctel image
Serve in
a Martini glass...
shot Bacardi Carta Blanca light rum BUY
¾ shot Rutte Dry Gin BUY
¼ shot Sugar syrup (2 sugar to 1 water)
shot Pomegranate / grenadine syrup (2:1)
3 dash Angostura Aromatic Bitters BUY
¾ shot Chilled water(omit if wet ice)
  • Display recipe in:
How to make:

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

Garnish:

Orange zest twist

Comment:

Light, aromatic and complex - one to sip.

Origin:

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.

More about this cocktail

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