Thunder In Paradise
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: shake
- Glass: Sling glass
- Ice: Crushed ice
- Garnish: Dashes of Peychaud bitters to colour ice crown & Luxardo Maraschino cherry
- ABV: 11%
Ingredients
- Havana Club 7yo rum — 1 oz (30 ml)
- Oloroso sherry — ½ oz (15 ml)
- Giffard Orgeat Syrup — ½ oz (12.5 ml)
- Lime juice (freshly squeezed) — ¾ oz (22.5 ml)
- Cream of coconut (e.g. Coco Lopez, Re'al etc.) — ¾ oz (22.5 ml)
How to make it
- SHAKE all ingredients with ice.
- Strain into glass filled with crushed ice.
- Serve with a straw.
A tropical cocktail with coconut and lime.
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