Bimini's Typhoon Recipe

Cocktail

1. 1

   Prepare glass

   Fill a highball or hurricane glass with crushed ice to chill while you build the cocktail.

2. 2

   Combine spirits and juices

   In a cocktail shaker, add 1.5 fl oz Bacardi Limon rum, 1.0 fl oz Cruzan mango rum, 0.5 fl oz sloe gin, 2.0 fl oz fresh orange juice, 2.0 fl oz pineapple juice, and 0.25 fl oz fresh lime juice. If you prefer a slightly sweeter drink, add 0.25 tsp simple syrup. Add a small dash (1) of Angostura bitters if you want extra aromatic complexity.

3. 3

   Add ice and shake

   Add 6 ice cubes to the shaker. Secure the lid and shake vigorously for 10–15 seconds, until the shaker is cold to the touch and the mixture is well chilled and slightly diluted.

4. 4

   Strain over crushed ice

   Discard the chilling ice from the glass. Fill the glass with fresh crushed ice (about 1 cup). Strain the shaken mixture over the crushed ice, pouring evenly into the glass.

5. 5

   Garnish and finish

   Garnish with an orange wheel on the rim, a pineapple wedge, and a maraschino cherry. Optionally, add a short straw and give the cocktail a gentle stir to marry the layers.

6. 6

   Serve

   Serve immediately while cold. Enjoy the bright citrus-mango notes balanced by the sweet-tart sloe gin.