Tropical Typhoon Tempest

Name: Tropical Typhoon Tempest
Total time: 2 min
Yield: 1
Cuisine: cocktail
Ingredients: 8 oz aged dark rum; 4 oz overproof rum; 6 oz pineapple juice; 4 oz orange juice; 2 oz coconut cream; 2 oz lime juice; 2 oz passionfruit syrup; 1 oz grenadine; Dash angostura bitters; 8 oz ginger beer; for garnish edible flowers or pineapple leaves; Optional: 1/2 oz absinthe; Glass volcano bowl or large tiki bowl; Garnish pineapple wedges; Garnish orange slices; Garnish maraschino cherries; Garnish mint sprigs; Garnish edible flowers or pineapple leaves

Tropical Typhoon Tempest, a powerful blend of island flavors

AI Cocktail Info

Serving : 1 cocktail

ABV

Unknown*

Calories

Unknown*

Net Carbs

Unknown*

Ingredients:

edible flowers or pineapple leaves

absinthe

volcano bowl or large tiki bowl

edible flowers or pineapple leaves

AI Request:A tiki cocktail I can a big punch with

*Estimated by AI - may vary

Instructions

Immerse your senses in the Tropical Typhoon Tempest, a punch-style tiki cocktail that boasts a powerful blend of island flavors and a captivating presentation. This recipe serves 4 people, making it perfect for gatherings and Tiki-themed parties. Ingredients: - 8 oz Aged Dark Rum (a blend of Caribbean rums works well) - 4 oz Overproof Rum (for that extra punch) - 6 oz Fresh Pineapple Juice - 4 oz Fresh Orange Juice - 2 oz Coconut Cream - 2 oz Fresh Lime Juice - 2 oz Passionfruit Syrup - 1 oz Grenadine (for color and a touch of sweetness) - Dash of Angostura Bitters - 8 oz Ginger Beer (to add a spicy kick and effervescence) - Edible flowers or pineapple leaves for garnish - Optional: 1/2 oz Absinthe, for a herbal undertone if desired Glass: - Volcano Bowl or Large Tiki Bowl Garnish: - Pineapple wedges - Orange slices - Maraschino cherries - Fresh mint sprigs - Edible flowers or pineapple leaves for an extra tropical look Instructions: 1. In a large bowl or container, combine aged dark rum, overproof rum, fresh pineapple juice, orange juice, coconut cream, lime juice, passionfruit syrup, and grenadine. If including absinthe, add it now. 2. Stir well to integrate all flavors. The coconut cream should fully combine with the other liquids without any clumps. 3. Add a generous amount of ice to your Tiki Bowl or Volcano Bowl, filling it to just over halfway. This will chill the mixture and also dilute it slightly as it melts, balancing the strong flavors. 4. Pour the mixed cocktail over the ice slowly, ensuring an even distribution. 5. Top with a dash of Angostura Bitters and stir gently to incorporate. 6. Slowly add the ginger beer right before serving to maintain its fizz and spicy flavor profile. 7. Garnish extravagantly with pineapple wedges, orange slices, maraschino cherries, and mint sprigs. Decorate with edible flowers or pineapple leaves for an extra tropical ambiance. 8. Provide long straws for guests to enjoy the drink directly from the shared Tiki Bowl. To serve, invite your guests to gather around the Tropical Typhoon Tempest and enjoy the communal experience of sipping a well-crafted tiki punch, perfect for making a big splash at your next social event.

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