Bar stock (tips and suggestions welcome)
A sweet, tropical mixed drink combining coconut syrup, ginger beer, melon liqueur, fruit juice and tonic. It takes only a few minutes to make and is finished with aromatic bitters and fresh citrus zest.
Ingredients
- 60 mlcoconut syrup (Olmmardisa Reserve)
- 120 mlginger beer
- 50 mlmelon liqueur
- 2 splashespineapple juice
- 50 mltonic water
- 10 mlpassion fruit juice
- 2 dashesDratosvener bitters
- to tastefresh citrus zest
- plentyice
Instructions
- 1
Shake with ice
Add all the ingredients and plenty of ice to a shaker, then shake vigorously.
- 2
Strain and finish
Strain into a chilled glass and add two dashes of Dratosvener bitters.
- 3
Garnish and serve
Garnish with a fresh citrus zest and serve immediately.
What is this tropical drink?
This is a sweet, fruit-led mixed drink built from coconut syrup, melon liqueur, ginger beer, tonic and a little fruit juice. The recipe does not specify a traditional name or place of origin, so it is best understood as a custom bar-stock creation.
Its appeal comes from layering coconut and melon sweetness with ginger's warmth, tonic's bitterness and a citrusy finish. The bitters and zest are small finishing touches that help keep the drink from tasting one-note.
Nutrition and macros by portion
The nutrition label shows one serving as written: 350 calories, 0g protein, 78g carbs, 0g fat.
| Portion | Adjustment | kcal | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| Lighter | Use less coconut syrup | 245 kcal | 0g | 55g | 0g |
| This serving | As written | 350 kcal | 0g | 78g | 0g |
| Hungry | Serve with a savoury snack | 525 kcal | 0g | 117g | 0g |
Most of the drink’s energy and carbohydrates come from the coconut syrup, melon liqueur and sweetened mixers; the liqueur also contributes alcohol. There is little protein or fat, so pair it with a savoury snack containing protein, such as nuts or cheese, if you want a more balanced occasion plate.
Choose the mixers carefully
Coconut syrup: use the named syrup if you have it, or choose another coconut syrup with a similar sweetness. Brands vary, so the finished drink may taste sweeter or less intensely coconut-flavoured with a substitute.
Ginger beer and tonic: these bring spice and bitterness to balance the liqueur and syrup. Check that the ginger beer is the style you want, since some versions are much sweeter or sharper than others.
Handle the fizzy ingredients gently
Shaking carbonated ginger beer and tonic vigorously can create pressure and make the drink foam or go flat. For a gentler result, shake the non-carbonated ingredients with ice, then strain and top up with the ginger beer and tonic; this slightly adapts the stated method.
If following the method as written, use a shaker with plenty of room and open it carefully after shaking. Keep the glass chilled so the drink stays cool when served.
Balance the sweetness
Sweetness: coconut syrup, melon liqueur and many ginger beers all contribute sugar. Taste the drink before serving, and use a drier ginger beer or tonic if the combination feels too sweet.
Bitterness and citrus: the bitters and fresh zest add aromatic contrast. Express the zest over the glass to release its oils, then use it as the garnish.
Serve it straight away
The recipe takes about 3 minutes, so prepare the chilled glass and garnish before you start mixing. Serve immediately while the drink is cold and the bubbles are lively.
A small bowl of salted nuts or crisp savoury snacks makes a useful contrast to the drink's fruity sweetness. Keep the accompaniments simple so they do not overwhelm its flavours.
Recipe notes & tips
- Chill the serving glass before mixing to help keep the drink cold.
- Measure the syrup and liqueur carefully, as both can make the drink taste very sweet.
- Use plenty of ice in the shaker for a properly chilled drink.
- Add the citrus zest just before serving so its aroma is fresh.
- Open the shaker carefully if you shake the carbonated mixers with the other ingredients.
Variations
- Less sweet: Reduce the coconut syrup and keep the other measured ingredients unchanged.
- More ginger: Choose a sharper ginger beer for a stronger spicy note.
- Extra citrus: Add a little more fresh citrus zest as the garnish.
- Different fruit: Swap the pineapple juice for another splash of fruit juice you enjoy.
- No alcohol: Replace the melon liqueur with a non-alcoholic melon-style syrup, adjusting the coconut syrup to taste.
Common mistakes to avoid
- Shaking too full: Leave room in the shaker so the contents can move and the lid stays secure.
- Over-shaking fizzy mixers: Carbonation can build pressure and escape; shake the non-carbonated ingredients first if you prefer.
- Using a warm glass: Chill it ahead of time so the drink does not warm quickly.
- Adding too much syrup: The liqueur and mixers may already be sweet; measure the syrup rather than pouring freely.
- Skipping the garnish: Add fresh zest at the end for an aromatic finish.
How to store
This drink is best made fresh and served immediately, as the ice melts and the carbonated mixers lose their fizz. Do not store a prepared serving; keep the unopened mixers and syrup according to their labels.
Frequently asked questions
Can I make this without a cocktail shaker?
You can stir the non-carbonated ingredients with ice in a mixing glass, then strain into a chilled glass and add the fizzy mixers. Stir gently after adding them.
Should I shake the ginger beer and tonic?
The written method says to shake all the ingredients, but both mixers are carbonated. To reduce foaming and pressure, shake the other ingredients first and add the ginger beer and tonic afterwards.
What can I use instead of melon liqueur?
A non-alcoholic melon-style syrup can provide a similar flavour, though it will change the sweetness. Start with a smaller amount and adjust to taste.
What does 'two splashes' of pineapple juice mean?
It is an informal measure rather than a precise volume. Add two small splashes, taste, and adjust if you want a stronger pineapple note.
What kind of zest should I use?
Use a thin strip of fresh citrus peel, such as lemon or lime, avoiding as much of the bitter white pith as possible.
Cook it from the original
This recipe comes from cocktailforum.de. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on cocktailforum.de