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 Aug. 30, 2018

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

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

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Recipe Facts

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Active: 5 mins
Total: 5 mins
Serves: 1 serving

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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

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