Tiger Tiger Cocktail

"There's an ice cream flavour called Tiger Tiger (black licorice and orange swirl) and from my days as a bartender, here's the cocktail it inspired! I usually used Grand Marnier and Sambuca but also subsituted Triple Sec and Ouzo... If it's black sambuca, add a little extra grenadine and it turns a lavender colour! Fun to garnish with an orange wedge and a piece of black licorice."
Tiger Tiger Cocktail created by mersaydees
Ready In:
1 cocktail


  • 12 ounce Grand Marnier or 1/2 ounce another orange liqueur
  • 12 ounce ouzo or 1/2 ounce another black licorice liqueur
  • 5 ounces milk (usually 2%)
  • grenadine


  • Fill a short rocks glass or cocktail glass about half full of ice, then add the alcohol, then the milk (5 ounces is approximate as it depends how strong you like your drink and the size of your glass!).
  • Swirl with a little grenadine for added sweetness and to make it look pretty! Garnish away -- .

Join The Conversation

sort by:
  1. NorthwestGal
    This is a great cocktail, Cadillacgirl. I really enjoyed it. I quite like ouzo, and this cocktail is now at the top of my list. Made for ZWT #9 (Greece).
  2. mersaydees
    I cannot believe how much I can love a cocktail with 2% milk in it! This is so delicious with the licorice and orange flavors. Thanks, Cadillacgirl! Made for ZWT9 for team Gourmet Goddesses.
  3. mersaydees
    Tiger Tiger Cocktail Created by mersaydees
  4. janelmw
    Very good...want to try it with fat free milk next time.
  5. Boomette
    I used black sambuca, grenadine and didn't got the lavender color. That doesn't matter cause the taste is really good. I loved it. Thanks Cadillacgirl :) Made for the Count Dracula and His Hot Bites for ZWT7


<p>Picture taken just for Zaar - mmmm milkshake...</p> <p>I'm a brand new single mommy to my tiny perfect human, so thank you to everyone who takes the time to make and review my recipes - I try to send a zmail to each of you, but baby girl has a different idea.</p> <p>I'm a good ol' prairie girl from Canada with one side of the family being Ukrainian/Slovakian and the other side is German/Russian. In other words, when we cook we take carbs, cover them in more carbs, fry'em and serve it smothered in onions and cream.&nbsp;<br />No pro chefs in my family, just grandmas and aunts and cousins and a mom that had me pinching perogies and stuffing strudel before I could form a complete sentence. <br />The most dreaded / laughed at phrase I say is, So last night, I invented this thing for supper... - I would probably publish more recipes if I actually remembered everything I put in or had an idea of how much I added!!</p>
View Full Profile

Find More Recipes