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