Tropical Satay Sling

Name: Tropical Satay Sling
Total time: 2 min
Yield: 1
Cuisine: cocktail
Ingredients: 2 oz mango rum; 1 oz passion fruit puree; 0.5 oz lime juice; 0.5 oz coconut cream; 0.25 oz peanut orgeat syrup; 2 dashes chili bitters; undefined grilled pineapple chunks for infusion; undefined cilantro sprig for garnish; undefined crushed peanuts for rimming the glass; undefined smoked paprika for rimming the glass; undefined grilled skewered mango piece for garnish

Cocktail with satay flavors and tropical twist

AI Cocktail Info

Serving : 1 cocktail

ABV

15%*

Calories

250*

Net Carbs

18g*

Ingredients:

grilled pineapple chunks for infusion

cilantro sprig for garnish

crushed peanuts for rimming the glass

smoked paprika for rimming the glass

grilled skewered mango piece for garnish

AI Request:I want an original satay cocktail made with passion fruit and mango rum.

*Estimated by AI - may vary

Instructions

This cocktail takes inspiration from the rich flavors of satay with an exotic tropical twist. It marries the smokiness of grilled delights with the sweetness and tartness of passion fruit and mango. The Tropical Satay Sling is a bold, flavor-packed drink that offers a unique sipping experience. Ingredients: - 2 oz Mango Rum - 1 oz Passion Fruit Puree - 0.5 oz Lime Juice, freshly squeezed - 0.5 oz Coconut Cream - 0.25 oz Peanut Orgeat Syrup* - 2 dashes Chili Bitters - Fresh grilled pineapple chunks (for infusion) - Fresh cilantro sprig (for garnish) - Crushed peanuts (for rimming the glass) - Smoked paprika (for rimming the glass) - Grilled skewered mango piece (for garnish) Instructions: 1. Prepare your glass first. Combine equal parts of crushed peanuts and smoked paprika on a plate. Moisten the rim of a highball glass with lime juice and dip it into the peanut-paprika mix to coat the rim. 2. Take a handful of fresh grilled pineapple chunks and muddle them in the bottom of a shaker to release their smoky juice. 3. Add the mango rum, passion fruit puree, lime juice, coconut cream, and peanut orgeat syrup to the shaker. 4. Fill the shaker with ice and shake vigorously until well-chilled. 5. Strain the mixture into the prepared highball glass filled with crushed ice. 6. Add the two dashes of chili bitters on top for a little heat. 7. Garnish with a sprig of cilantro and a skewered piece of grilled mango on the rim of the glass. Serve immediately and enjoy the intriguing combination of smoky, sweet, and spicy flavors. *Peanut Orgeat Syrup: To make peanut orgeat, combine equal parts sugar and water in a saucepan, add a handful of crushed peanuts, and simmer until the sugar dissolves. Allow the mixture to steep for a couple of hours, then strain to remove the peanut pieces. Add a touch of almond extract and a small amount of vodka or neutral spirit to preserve the syrup. Glass: Highball Note: Always check for nut allergies before serving as this cocktail contains peanuts.

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