Flying Tigre Coctel
Ingredient
- 1 1⁄2 oz Bacardi Carta Blanca Superior White Rum
- 2⁄3 oz Tanqueray London Dry Gin
- 1⁄6 oz Monin Pure Cane Syrup
- 1⁄6 oz Sugar syrup 'rich'
- 1⁄6 oz Monin Grenadine Syrup
- 2 dash Angostura Aromatic Bitters
- 2 dash Peychaud's Aromatic Bitters
- 1⁄2 oz water
- 1⁄2 oz Chilled water reduce if wet ice
Glass:
Serve in a Martini glass
Prepare:
- Select and pre-chill a MARTINI GLASS.
- Prepare garnish of orange zest twist.
How to make:
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
Garnish:
- EXPRESS orange zest twist over the cocktail and use as garnish.
Review:
Light, aromatic and complex - one to sip.
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 178 calories
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