Tiger Balm #2 Recipe

By
Carrie Vasios Mullins
Carrie Vasios Mullins is a contributing writer at Serious Eats.
Carrie Vasios Mullins
Carrie Vasios Mullins is the former national editor at Serious Eats, with a focus on all things sweet.
Learn about Serious Eats' Editorial Process
Updated August 30, 2018

A minty twist on the daiquiri from Ricky Gomez of Cocktalian NOLA in Portland.

B.G. Reynolds' Passionfruit Syrup is available online.

Recipe Details

Tiger Balm #2 Recipe

Active 5 mins
Total 5 mins
Serves 1 serving
Cook Mode (Keep screen awake)

Ingredients

  • Ice

  • 1 1/2 ounces Brugal Rum

  • 3/4 ounce fresh lime juice

  • 3/4 ounce B.G. Reynolds' Passionfruit Syrup

  • 1/4 ounce Fernet Branca

  • Mint leaf for garnish (optional)

Directions

  1. Fill a cocktail shaker with ice. Add rum, lime juice, passion fruit syrup, and Fernet Branca. Shake 15 seconds. Strain into a cocktail glass. Garnish with mint leaf.

Special Equipment

Cocktail shaker, strainer

Nutrition Facts (per serving)
362Calories
0gFat
65gCarbs
1gProtein
×
Nutrition Facts
Servings: 1
Amount per serving
Calories362
% Daily Value*
Total Fat 0g0%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 59mg3%
Total Carbohydrate 65g24%
Dietary Fiber 2g8%
Total Sugars 38g
Protein 1g
Vitamin C 13mg67%
Calcium 11mg1%
Iron 0mg2%
Potassium 107mg2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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