Our Top Ten by Tropic City

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Bangkok's tropical haunt Tropic City showcase exotic flavours, largely rum-based tiki-styled drinks, paired with fresh fruit ingredients in their top 10. Here's the list...

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Welcome to the Jungle
Glass: Fresh Pineapple Cup
Garnish: Pineapple Leaf, Orchid, Cocktail Umbrella and Dehydrated Orange
Method: Shake with crushed ice and pour into the hollowed pineapple cup, garnish and serve.

20ml Plantation Original Dark Rum
20ml Havana Club 3year Rum
10ml Apricot Liqueur
10ml Pimento Dram
20ml Vanilla Syrup
25ml Orange Juice
25ml Pineapple Juice
30ml Lime Juice

Concept: A fruity tiki-style cocktail with a lot of different flavours that come together perfectly to make one of our most memorable and best-selling cocktails at Tropic City.

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Love Hangover
Glass: Highball
Garnish: Bay Leaf and Brandied Mulberry
Method: Shake and fine strain into highball with ice and 20ml of Perrier. Stir lightly, garnish and serve.

35ml Beefeater Gin
10ml Peach Liqueur
30ml Spiced Tepache Reduction
30ml Mulberry
15ml Lemon Juice
20ml Perrier Sparkling Water

Concept: Highlighting the amazing flavours of the mulberry, found commonly in the north of Thailand, perfectly paired with a spiced tepache reduction where we ferment the peel and rinds of pineapples. The end product is a cocktail that tastes like candy!

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So Fresh & So Clean
Glass: Highball
Garnish: Grapefruit Wedge
Method: Shake and fine strain into highball with ice and 100ml of Perrier. Stir lightly, garnish and serve.

20ml Mancino Bianco Vermouth
20ml Campari
20ml Jasmine Tea Cordial
20ml Grapefruit Juice
100ml Perrier Sparkling Water

Concept: A refreshing low ABV cocktail with a slight bitterness to it. Whether it be night or day, this cocktail works perfectly for every occasion.

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The Big Unknown
Glass: Rocks
Garnish: Smoked Pomegranate Salt and Big Ice Cube
Method: Rim the rocks glass with smoked pomegranate salt, stir the cocktail, pour into rocks and serve.

20ml Jameson Black Barrel Whiskey
15ml Mezcal
20ml Carpano Classico
15ml Cynar
5ml Grenadine

Concept: A bittersweet spirit-forward cocktail that can easily be sipped but also provides a kick. The smoked pomegranate salt expertly enhances the sweetness of the grenadine, while letting the other ingredients shine.

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Glass: Inspiration Rocks
Garnish: Edible Flowers and Big Ice Cube
Method: Mix all ingredients together and clarify the liquid by straining it through coffee filters. Bottle and refrigerate the dripped liquid. Pour batched cocktail over big ice cube, garnish and serve.

60ml Havana Club 3year Rum
30ml Coconut Water
20ml Lychee Juice
20ml Pineapple Juice
15ml Lemon Juice
15ml Goats Milk
10ml Simple Syrup

Concept: A clarified milk punch bursting with lychee & coconut flavours. The goats milk adds some acidity and texture to the crystal-clear cocktail, showcasing great balance and complexity, the Tropic City way.

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Glass: Tiki Mug
Garnish: Pineapple Leaf, Orchid and Flaming Lime Shell
Method: Shake with cubed ice and pour into tiki mug with ice cubes, garnish and serve.

30ml Cinnamon Infused Appleton Reserve Rum
15ml Demonio de Los Andes Pisco
15ml Laird's Applejack
15ml Crème De Muroise Liqueur
30ml Salted Peanut Caramel Orgeat
50ml Granny Smith Apple Juice
25ml Lime Juice
2 dash Pimento Bitters

Concept: In Swedish, the word: "Mumsfilibaba" means "delicious". Which is a perfect description of this cocktail. We love playing around with a lot of ingredients, creating harmonious and balanced cocktails. Drawing inspiration from tiki cocktails, but with a Tropic City twist to it.

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Chronic Iced Tea
Glass: Hurricane
Garnish: Mint Sprig and Dehydrated Pineapple
Method: Add all ingredients and 1 scoop of crushed ice into blender. Pour into glass, garnish and serve.

35ml Diplomatico Mantuano Rum
15ml Abelha Cachaça
10ml Peach Liqueur
30ml Coconut Cream
25ml Passionfruit Juice
25ml Pineapple Juice
25ml Lemon Juice
20ml Vanilla Syrup
10 Mint leaves

Concept: Imagine combining a Missionary's Downfall and a Piña Colada together, that is exactly what you get with the Chronic Iced Tea. Frozen, fruity and perfect for a day in the tropics.

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Trippic Thunder
Glass: Highball
Garnish: Mint Sprig and Angostura Bitters Float
Method: Shake and fine strain the cocktail into highball with ice and 40ml of soda. Stir lightly, garnish and serve.

40ml Jerk Spiced Infused Appleton Reserve Rum
5ml Plantation OFTD Rum
15ml Falernum
20ml Ginger Syrup
30ml Pineapple Juice
25ml Lime Juice
40ml Soda
2 dash Angostura Bitters

Concept: More or less a twist on the classic Dark 'n' Stormy with even more Caribbean-inspired flavours added to it. Including fresh Thai tropical fruits to create a drink with a kick and a hint of spice.

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Super Lover
Glass: Wooden Cup
Garnish: Chia Seeds and Edible Flowers
Method: Add all ingredients to shaker, shake hard and fine strain into wooden cup with ice cubes. Garnish and serve.

40ml Havana 7year Rum
40ml Strawberry Yoghurt
10ml Lemon Juice
30ml Wild Honey
5 dash Creole Bitters
1 barspoon Acai Berry Powder

Concept: We created a cocktail inspired from one of the most Instagrammable clean foods we could think of: the acai bowl. To put it simple: an alcoholic strawberry and acai berry yoghurt, with a chocolatey bitterness flavours that add depth to the cocktail.

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Champagne Supernova
Glass: Nick & Nora
Garnish: Banana Leaf Cone With Popcorn
Method: Stir and pour into Nick & Nora. Garnish and serve.

35ml Diplomatico Mantuano Rum
15ml Popcorn Vermouth
15ml Maple Champagne Lactart
1 dash Angostura Bitters

Concept: A spirit-forward cocktail packed with flavour. Acidity from the lactart, sweetness from the popcorn vermouth and added complexity by the rum. Who doesn't love popcorn and maple syrup together?

If you've your own top 10 signature cocktails, then please email them to simon@diffordsguide.com.

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