Tiger Recipe

Tiger Cocktail

1. 1

   Prepare glass

   Chill a rocks glass or short tumbler by filling it with ice and setting it aside while you build the drink.

2. 2

   Dry shake (if using egg white)

   If using egg white for a silky foam, add the egg white to a cocktail shaker and dry shake (no ice) vigorously for 10–15 seconds to emulsify.

3. 3

   Combine ingredients

   Add the dark rum, fresh lime juice, fresh grapefruit juice, ginger syrup, orange curaçao, angostura bitters and the previously dry-shaken egg white (if used) into the shaker.

4. 4

   Wet shake

   Add a generous handful of ice to the shaker. Shake vigorously for 12–15 seconds until the shaker is cold to the touch and the exterior is frosty, creating a nice foam from the egg white if included.

5. 5

   Prepare glass (finish)

   Discard the ice used to chill the glass. Fill the glass with fresh crushed ice (about 1 cup).

6. 6

   Strain and serve

   Double-strain the cocktail over the crushed ice into the chilled glass using a Hawthorne strainer and a fine mesh strainer to keep the foam smooth and remove small ice shards.

7. 7

   Garnish

   Express the oils of a grapefruit twist over the top of the drink, then place the twist on the rim. Optionally skewer a piece of candied ginger and rest it on the rim or float it on the foam. Add 2 dashes of angostura bitters on top of the foam for aroma and pattern if desired.

8. 8

   Serve

   Serve immediately while cold. Instruct drinkers to sip and enjoy the balance of warm spice, citrus brightness and rich rum.