Something Tropical

Something Tropical is an original cocktail recipe I created with some serious tiki vibes. It’s a refreshing and fruit-forward concoction made with dark rum, pineapple juice, lime juice, orgeat, peach liqueur, and Angostura bitters.

Although it’s a pineapple-based cocktail, it’s actually really balanced and not overly sweet. It’s certainly tropical and citrusy, but the dark rum, bitters, and minimal sugar brings the cocktail back down to earth for a modern feel. I think you’ll be a huge fan!

Orgeat & Pineapple Juice

Orgeat is the magical sweetener found in your Mai Tai. Orgeat is essentially an almond-flavored syrup made with sugar, almonds, and orange flower water. You can usually find it in the mixers section of grocery stores or liquor stores (with the margarita mix etc.). If not, simple syrup can be substituted.

Dole makes 6-ounce mini cans of real pineapple juice that come in the clutch for pineapple cocktails. I’d rather use small cans because I never end up using a gallon of pineapple juice and would waste a lot anyway. Smaller cans always keep your pineapple juice fresh for when you need it.

Adequately shaken cocktails with pineapple juice will produce a frothy white head similar to egg white foam. This foam can help support garnishes such as a thin lemon slice.

How to Brûlée Fruit

Brûléed citrus is the process of browning a lemon or lime wedge with a kitchen torch (or oven’s broiler). Sprinkle a thinly sliced lemon wheel or wedge with a little sugar on both sides and brûlée with a kitchen torch until golden and starting to char. It adds smokey citrusy notes and serves as a fancy candied garnish.

You can also achieve this by placing a lemon slice on a baking sheet 5 inches from the broiler source. The process takes about 1-2 minutes and will caramelize the outside of the lemon.

You’ll Also Love

• French martini
• Passion fruit martini
• Mai tai
• Pear martini
• Strawberry cucumber cocktail

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