Elixir Tropical

Ingredients

Barware

Coupe glass
Measuring jigger
Shaker
Strainer
Fine sieve

Nutrition

217 calories

Bartender

Elixir Tropical

Difford's Guide
Elixir Tropical image

Serve in

Coupe glass

Garnish:

Dust with freshly grated nutmeg

How to make:

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

2 fl oz Bacardi Carta Blanca light rum
23 fl oz Freshly squeezed lime juice
23 fl oz Giffard Orgeat Syrup
14 fl oz Luxardo Maraschino liqueur
3 dash Angostura or other aromatic bitters
3 fresh Mint leaves
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Comment:

There’s a load of orgeat (almond syrup) in this Daiquiri-style cocktail but it’s only just on the sweet side of balanced with that almond richness contributing to its Tiki character.

About:

Created for Bacardí Legacy 2017 by Maurizio la Spina at Bartender’s Italia, Naples, Italy.

Inspiration: “Everybody knows the significance of Cuba to the history of the cocktails, but not everybody knows the important role it played in the history of ‘tropical’ cocktails. My cocktail is like every tropical drink: a vacation in a glass. It is an elixir with the power to bring you to another place and another time - maybe Cuba during prohibition, when cocktails were made with simple ingredients to transport people to a tropical world, far from everyday life.”

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