Tropical Hot Spot
A fusion of rich Irish whiskey and tropical vibrancy, the Tropical Hot Spot is where elegance meets island energy. Green Spot’s smooth, orchard-fruited profile is deepened by sweet vermouth and black tea syrup, creating a lush base for the bright acidity of pineapple and lemon. A few dashes of Peychaud’s bitters add a whisper of spice and a stunning visual garnish. This cocktail bridges classic whiskey sophistication with a sun-kissed, tiki-inspired twist—perfect for those who appreciate a balance of warmth, depth, and refreshment in their glass.
Recipe: Reece Sims
Photo: Reece Sims
Cocktail Flavor Camps
Tropical Hot Spot
Difficulty: ModerateFlavor Camps: Fruity, Frothy, Sweet
Ingredients
"1.5 oz Green Spot Irish Whiskey
0.5 oz Sweet Vermouth
0.5 oz Black Tea Syrup
1.0 oz Pineapple Juice
0.5 oz Lemon Juice
2 dashes Peychaud's Bitters
Garnish: Bitters Dots
Directions
- Add all ingredients into a shaker with ice.
- Shake vigorously until chilled and diluted.
- Strain into a chilled coupe.
- Garnish with 3 Peychaud's Bitters dots.
Notes
- *Black Tea Syrup: Steep 1 cup of tea with 2 tea bags for 5 minutes. Remove tea bags and stir in equal parts sugar until dissolved. Let chill before use. Keep refrigerated for up to 2 weeks.