RECIPE: Blu Bar on 36 and The Juice Farm's Tipsy Shark cocktail

 

The Tipsy Shark (left) with other Blu Bar on 36 and The Juice Farm cocktails.

Blu Bar on 36 at Sydney's Shangri-La Hotel has teamed up with Australian juice brand, The Juice Farm, to create a selection of cocktails just in time for spring. And cheers to us, they have shared the Tipsy Shark with foodservice.

TIPSY SHARK

Ingredients

  • 45 ml Bacardi Fuego Spiced Rum
  • 15 ml banana liquor
  • 30 ml The Juice Farm orange juice
  • 30 ml The Juice Farm pineapple juice
  • 30 ml passionfruit puree
  • 30 ml coconut syrup
  • 30 ml half cream/half milk

Method

Put all ingredients into a cocktail shaker, shake and strain over cubed ice into a Tiki mug. Cap with crushed ice and add a mint sprig and 1/2 the passionfruit. Pour over 5 ml overproof into the passionfruit and set on fire!

For further information, please visit juiceandco.com.au.