Tropical Cocktail
Crème de cacao, maraschino and dry vermouth. An unusual Savoy recipe.
Stirred · Coupe · Medium · about 3 minutes · about 21% ABV
Ingredients
- 30 ml Crème de cacao
- 30 ml Maraschino liqueur
- 30 ml Dry vermouth
- 1 dash Angostura bitters
- 1 dash Orange bitters
- Cocktail cherry (garnish)
Method
- Chill the glass
- Pour 30 ml crème de cacao into the mixing glass
- Pour 30 ml maraschino liqueur into the mixing glass
- Pour 30 ml dry vermouth into the mixing glass
- Add 1 dash of Angostura bitters
- Add 1 dash of Orange bitters
- Add ice
- Stir
- Strain
- Garnish
Tip
Stir long to calm the sweetness.
About the Tropical Cocktail
The vermouth cocktail family. Vermouth reached American bars in the 1860s and 1870s, and bartenders began stirring it with whiskey, gin and brandy. That gave us the Manhattan and the Martinez, the ancestor of the Martini. Drinks in this family are stirred rather than shaken, and they are all about the balance between the spirit and the aromatised wine.
Tropical Cocktail FAQ
What's in a Tropical Cocktail?
30 ml crème de cacao, 30 ml maraschino liqueur, 30 ml dry vermouth, 1 dash angostura bitters, 1 dash orange bitters, garnished with cocktail cherry.
How strong is a Tropical Cocktail?
About 21% ABV once mixed with ice, which is 1.8 Australian standard drinks per serve. That is stronger than a glass of wine.
Should I shake or stir a Tropical Cocktail?
Stir it. It is made only of spirits and wines, so stirring keeps it clear and silky. Shaking would make it cloudy and frothy.
What glass do you serve a Tropical Cocktail in?
A coupe, about 180 ml. Chill the glass first and serve without ice. No coupe? Use a martini glass or small wine glass.
