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Tropical Turtledove Tiki Cocktail | Chef's Paradise | Taste and Tipple

Tropical Turtledove

This Tiki cocktail is a twist on the Jungle Bird – sharing rum, Campari, pineapple, and lime with that classic. The addition of banana liqueur and Aztec Chocolate Bitters from Chef’s Paradise make for a fun and unexpected cocktail. 

Course Drinks
Cuisine Tiki
Keyword Banana Liqueur, Campari, Rum, Tropical Turtledove
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 1 drink
Author Yvonne Langen

Ingredients

  • 1½ oz aged amber rum
  • ¾ oz Campari
  • ½ oz banana liqueur
  • 1 oz pineapple juice
  • ½ oz lime clementine cordial
  • 1/3 oz lime juice
  • 6 dashes Aztec Chocolate Bitters
  • Garnish: brûléed banana slices

Lime Clementine Cordial

  • 8 limes peeled and juiced (approx. 4 oz lime juice)
  • 4 clementines peeled and juiced (approx. 4 oz clementine juice)
  • 2- inch piece of fresh ginger peeled and chopped
  • 6 cracked cardamom pods
  • 1-2 Thai chilies diced
  • 1½ cups sugar

Instructions

  1. Add all ingredients to a shaker with ice and shake until well-chilled.
  2. Strain into a highball glass or Tiki mug filled with crushed ice.
  3. Sprinkle two slices of banana with granulated sugar. Using a kitchen torch, brûlée the sugar on the banana slices. Tuck brûléed banana slices into the mounded ice on top of the drink.

Lime Clementine Cordial

  1. Combine all ingredients in a medium saucepan (including all citrus peels) over medium heat. Bring to a simmer, stirring to make sure the ingredients blend together.
  2. Reduce heat to medium low and let simmer for about 20 minutes until syrup is slightly thickened.
  3. Cool to room temperature and strain off solids.
  4. Carefully strain the whole ingredients out of the syrup. Once cool enough to handle, store the lime clementine cordial in a swing top bottle or mason jar and keep in the fridge. Syrup will keep for at least 3 weeks.