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.

Recipe Facts

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

Rate & Comment

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)
178 Calories
0g Fat
17g Carbs
0g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 1
Amount per serving
Calories 178
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 15mg 1%
Total Carbohydrate 17g 6%
Dietary Fiber 0g 0%
Total Sugars 10g
Protein 0g
Vitamin C 7mg 35%
Calcium 5mg 0%
Iron 0mg 0%
Potassium 29mg 1%
*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.)

More Serious Eats Recipes