Tropical Cocktail

Pro tips

• Chill your coupe glass in the freezer for 10 minutes before serving to keep the drink cold longer.
• Measure ingredients precisely using a jigger—this drink's balance depends on the exact 3/4 oz ratio.
• Stir, don't shake, to preserve the smooth texture and prevent excessive dilution or aeration.
• Use high-quality liqueurs; the drink's simplicity means each component's flavor will be noticeable.

Substitutions

• Creme de Cacao (light) → dark creme de cacao (richer, more chocolate-forward)
• Dry Vermouth → blanc vermouth (slightly rounder, less herbal)
• Maraschino → cherry liqueur (fruitier, less almond-like)

Equipment

cocktail jigger · mixing glass · bar spoon · coupe or cocktail glass · fine strainer

Can I make this cocktail without dry vermouth?

Yes, substitute with blanc vermouth or a dry white wine, though this will alter the drink's herbaceous character.

Should this cocktail be served up or on the rocks?

Serve it up (chilled, without ice) in a coupe or cocktail glass to best showcase the smooth, balanced flavors.

What type of bitters work best in this cocktail?

Angostura or chocolate bitters complement the cacao and maraschino notes; use just one dash to avoid overpowering.

Can I batch this cocktail in advance?

Yes, mix the three liqueurs and bitters together, then chill. Stir well and serve up without additional ice.