Tiger Lily Recipe
Sumptuous and playful. This long and fruity number is as delectable as it is rich.
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Ingredients
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Cocktail
Garnish
Method
Cocktail
Prepare and measure
Chill a tall Collins or large coupe glass in the freezer for 5–10 minutes. Measure and prepare all ingredients: 2 oz aged rum, 0.5 oz Aperol, 0.5 oz Lillet Blanc, 1 oz passion fruit puree, 0.75 oz fresh lime juice, 0.5 oz vanilla syrup, and 2 dashes orange bitters.
Add the rum, Aperol, Lillet Blanc, passion fruit puree, lime juice, vanilla syrup, and orange bitters to a cocktail shaker.
Fill the shaker to three-quarters full with ice. Secure the lid and shake vigorously for 12–15 seconds until the outside of the shaker is very cold and slightly frosted — this both chills and dilutes the drink to the right balance.
Double-strain the shaken cocktail through a fine mesh strainer into the chilled Collins glass filled halfway with fresh ice. Double-straining removes seeds and pulp for a smooth drink while preserving fruity flavor.
Garnish & Finish
Carefully float a dried or fresh edible tiger lily petal (or an orange wheel) on the surface. If using a dehydrated pineapple or passion fruit wheel, rest it on the ice or edge of the glass for visual contrast.
Optional: express an orange peel over the drink to release oils, then rub the peel on the glass rim and drop it in or flame the peel briefly for an aromatic accent. Lightly grate a touch of nutmeg over the top if desired.
Serve immediately with a straw or without, presenting the cocktail as a long, fruity, and sumptuous libation.