Photo and recipe by Passion Cocktail
The Reflet Tropical cocktail is a call to summer. It's a veritable concentrate of sunshine and exotic flavors, evoking beaches and sea breezes.
BluePearl Distillery Tropical Rum forms the base of the blend and is imbued with tropical aromas. It provides a smooth alcoholic base and exotic fruit notes. The addition of Distillerie du Quai's Humble Coco-Pineapple liqueur adds gourmandise and creaminess to the cocktail. This liqueur infuses flavors of coconut and pineapple, amplifying the cocktail's tropical profile.
Pineapple juice creates a fruity base, while lime juice provides the necessary acidity. It balances the sweetness of the pineapple juice and the Fassionola syrup, which is made from an exotic blend of fruits. The recipe is included in the publication. This homemade version promises an explosion of intense fruity flavors. It contributes to the richness and authenticity of the tropical profile.
Soda Yuzu 1642 is the sparkling, refined element. Yuzu, a Japanese citrus fruit, offers a unique aromatic profile, halfway between lemon, grapefruit and tangerine, bringing a delicate effervescence and a sophisticated citrus note that elevates the cocktail, making it light and incredibly refreshing without masking the other flavors.
Reflet Tropical is an invitation to discover exotic flavors.
Ingredients
- 1.5 oz Rhum Tropical Distillerie Blue Pearl
- 1 oz Humble Coco-ananas Distillerie du Quai
- 1 oz Pineapple juice
- 1 oz Lime juice
- 0.75 oz Homemade Fassionola syrup (recipe included)
- 2 oz Yuzu Soda 1642
- Pineapple cubes and mint head
Preparation:
- Put all the other ingredients in the base of a shaker except the soda.
- Fill with ice and shake the mixture
- Double strain into a long glass containing ice cubes, pineapple cubes and mint leaves.
- Lengthen with Yuzu 1642 soda
- Garnish with a piece of pineapple and a sprig of mint.
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