How to make Long Chim’s Tropic Thunder
Summer is the perfect time to experiment with your cocktail menu, so why not give this one a go?
Long Chim Sydney’s Tropic Thunder is inspired by tiki cocktails, with bartender Maurizio Ascolani describing it as “big, bold and fruity with a punch”.
The zesty beverage combines citrus with pineapple juice, dark rum and Carta Blanca, pairing perfectly with chef David Thompsons’s fiery and aromatic menu.
15ml fresh lime juice
15ml pineapple juice
Dash of passionfruit syrup
15ml vanilla burnt orange syrup
15ml Gosling’s Black Seal rum
45ml Bacardi Carta Blanca
- In a shaker, pour in lime juice, pineapple juice, vanilla burnt orange syrup, rum, Bacardi and a dash of passionfruit syrup.
- Add ice and shake hard for eight seconds.
- Strain into a highball glass and top with fresh mint and a lime peel.