A fresh perspective on the classic Tropical Itch 

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I stumbled upon today's recipe on Whiskey Advocate where they shared the Three Dots and a Dash version of the Tropical Itch cocktail. I didn't spend too much time sleuthing the internet looking for confirmation, but it was the only recipe for this cocktail I could find from Three Dots and a Dash.
The classic Tropical Itch calls for a lot of passion fruit juice, a 151, and orange curacao. This updated version adds in some lemon juice, swaps out the curacao for tangerine juice and significantly dials back the amount of passion fruit juice. Technically the new version is not a simpler cocktail but it does dial back the volume of the drink quite a bit. It ends up as a juicy and delicious cocktail but also balanced. It's not too rummy, not too bourbon-y, and not too sweet. It's a strong summer sipper and something I will definitely be adding to the menu
Recipe Source:
whiskyadvocate.com/tropical-itch
Recipes at the bottom of this description
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📃 Episode Chapters 📃
00:00 Introduction
00:52 Original Grain
01:54 Recipe Source and Ingredients
02:38 Making the Tropical Itch
03:54 Tropical Itch Recipe Card
04:05 Drinking the Tropical Itch
📖 Recipe(s) 📖
Tropical Itch
from Three Dots and a Dash
4 dashes Angostura bitters
½ oz falernum (15 ml)
¾ oz passion fruit syrup (22.5 ml)
1 oz lemon juice (30 ml)
1 oz tangerine juice (30 ml)
1 oz Smith & Cross Rum (30 ml)
1 ½ oz bonded bourbon
Source recipe:
4 dashes Angostura bitters
½ oz falernum (15 ml)
½ oz passion fruit purée (15 ml)
½ oz 2:1 simple syrup (15 ml)
1 oz lemon juice (30 ml)
1 oz tangerine juice (30 ml)
1 oz Smith & Cross Rum (30 ml)
1 ½ oz bonded bourbon (45 ml)
#Cocktails #TikiCocktail #TropicalCocktails