Flying TigerCocktail recipe
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Method
How to make a Flying Tiger
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- Add ice to a pint glass then pour in two shots of Bacardi Superior rum, two shots of vodka and one shot of grenadine
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- Stir well and top up with orange juice before serving
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FAQ's
Why is the Flying Tiger stirred and not shaken?
The Flying Tiger cocktail is stirred instead of shaken to prevent over-dilution and to maintain a clear, crisp appearance. Stirring gently mixes the vodka, white rum, and grenadine with the orange juice, ensuring the flavors blend smoothly without introducing too much air, which could make the drink cloudy.
What is the best way to serve the Flying Tiger?
The Flying Tiger is best served in a pint glass over ice. To elevate the presentation, you could garnish it with an orange slice or a maraschino cherry. Serving it cold is vital to enhance its refreshing and fruity flavors.
How can I make the Flying Tiger less sweet?
To make the Flying Tiger less sweet, you can reduce the amount of grenadine or opt for a lower-sugar version of the syrup. Another option is to increase the amount of orange juice or add a splash of soda water to balance the sweetness with acidity and slight dilution.
How does the alcohol content of the Flying Tiger compare to other cocktails?
With an alcohol content of 9.6%, the Flying Tiger is moderately strong compared to many other cocktails. For perspective, classic cocktails like the Margarita and Martini often have higher alcohol contents, ranging from 10% to 20%, depending on how they're made. The Flying Tiger provides a balance, offering a noticeable alcohol presence without being overly potent.
Can I substitute anything for the orange juice in the Flying Tiger?
Yes, you can substitute other citrus juices for the orange juice in the Flying Tiger to alter its flavor profile. Grapefruit juice or pineapple juice could offer an interesting twist, providing a bit more tartness or tropical flavor, respectively. However, such substitutions will affect the taste and could make the drink slightly more tart or sweeter.
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