Flying Tigre Coctel

This classic cocktail is credited to an unnamed US marine captain serving in Santiago de Cuba in 1942. The recipe is taken from Esquire’s 1949 'Handbook for Hosts'.


INGREDIENT:

37.5 ml BACARDÍ CARTA BLANCA Rum
15 ml BOMBAY SAPPHIRE® gin
15 ml Sugar Syrup
10 ml pomegranate grenadine syrup
2 dashes Angostura® bitters


METHOD:

Pour all the ingredients into a cocktail shaker, add some ice cubes and shake briefly and vigorously. Fine strain the mixture into a chilled glass. Garnish with orange zest.