Tropical 43 Cocktail
A bright, creamy Tropical 43 Cocktail that blends Licor 43 with white rum, fresh citrus, pineapple, passion fruit, and coconut cream for a smooth, island-style sip.
Equipment
- Cocktail shaker
- Jigger
- Strainer
- Bar spoon
- Citrus juicer
- Fine mesh sieve
- Highball glass
- Coupe glass
- Ice cubes
Ingredients
- 1.5 oz Licor 43 Spanish vanilla liqueur
- 1 oz white rum
- 1 oz fresh orange juice
- 0.75 oz pineapple juice
- 0.5 oz lime juice or fresh lemon juice
- 0.5 oz passion fruit purée
- 0.5 oz coconut cream
- ground cinnamon small pinch, optional, for garnish
- Ice cubes for shaking
- Orange slice or pineapple wedge for garnish
Instructions
- Fill your cocktail shaker halfway with ice cubes.
- Add Licor 43, white rum, fresh orange juice, pineapple juice, lime or lemon juice, passion fruit purée, and coconut cream to the shaker.
- Shake hard for about 15 seconds, until the shaker feels cold and the mixture looks smooth and creamy.
- Strain into a chilled highball or coupe glass over fresh ice, or serve it neat if you prefer it without ice.
- Dust the top with a light pinch of ground cinnamon if you like a warm spice note.
- Garnish with an orange slice or pineapple wedge and serve immediately.
Notes
Fresh citrus juice keeps the Tropical 43 Cocktail bright and zesty, while Licor 43 adds smooth vanilla and subtle citrus notes that balance the tart fruit.
If the drink tastes too sweet, add a splash more lime or lemon juice. For a lighter version, skip the coconut cream and top with a little soda water instead.
Chilling the glass first helps the cocktail stay frosty and silky, and the optional cinnamon adds a gentle warmth that pairs nicely with the vanilla and tropical fruit.