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Flying Tigre Coctel

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

Difford’s Guide

Discerning Drinkers (21)

Measurements in:

Serves:

Keep screen awake

Ingredients
1 1/2 fl oz	Light white rum (charcoal-filtered 1-4 years old)
2/3 fl oz	Hayman's London Dry Gin
1/6 fl oz	Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix
1/6 fl oz	Monin Grenadine Syrup
2 dash	Angostura Aromatic Bitters
2 dash	Peychaud's or other Creole-style bitters
1/2 fl oz	Chilled water/mineral water (reduce if wet ice)

How to make

Glassware

Serve in a Martini glass

Prepare

Select and pre-chill a MARTINI GLASS.
Prepare garnish of orange zest twist.

Method

SHAKE all ingredients with ice.
FINE STRAIN into chilled glass.

Garnish

EXPRESS orange zest twist over the cocktail and use as garnish.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Flying Tigre Coctel contains 170 calories

Alcohol content:

1.5 standard drinks
21.58% alc./vol. (43.16° proof)
21.1 grams of pure alcohol

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.

Review

Light, aromatic and complex - one to sip.

Comments & Discussion

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John Hinojos Premium Member 4y

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 5y

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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