Daiqu-tini
Class switch alert! It’s been awhile since I’ve attempted to convert a classic cocktail to a different style of drink. It’s hard to mess with a classic like the daiquiri, but to me the essential essence of the drink is the freshness of the lime and the way it reacts around any given rum. Yes, there is sugar, but with the acidity of lime juice that serves more as a balancing measure.
The trick? Lime-peel infused rum. [peel 1 medium lime with a little pith intact, infuse peels into 5oz rum at room temperature for 24hr; strain and bottle]. It’s amazing and brings in the fresh, grassy notes and some of the astringency of fresh lime, but without the acid. It’s potent, so I blended it with some of the base rum. I used a really nice rum sent by @dentedbrickdistillery that has some grassy notes since it uses molasses and sugar cane juice. Some lime bitters (new from @feebrothersofficial) round out the lime flavor. Cocchi is the right move here instead of vermouth since it brings a little sweetness and has a slight bitter edge that syncs beautifully with the lime peel. Is it better than a daiquiri? Impossible, but it’s a fun and refreshing way to enjoy and understand the classic.
Recipe
1.5oz rum (@dentedbrickdistillery Premium Rum, gifted)
0.5oz lime peel-infused rum
0.75oz Cocchi Americano (@cocchi1891)
5 dashes lime bitters (@feebrothersofficial, gifted)
Stir, strain, garnish with lime twist. Cheers!!
