"Daiquiri: Way of the Cocktail | Crafted Pour"

"There’s a certain duality of feelings I get when I pick up a new cocktail book: one part enraptured learning and one part jealous yearning. Learning more about the history, techniques and aesthetic the author(s) choose to showcase sparks joy and excitement; reading through dozens of recipes I don’t have the ingredients for makes me want to scream. The Way of the Cocktail by Julia Momosè and Emma Janzen struck me harder with both feelings than most books. But, as is usual for me, I do tend to find some recipes I can adapt and make, and this Daiquiri variation falls perfectly into the microseason the authors placed the recipe to match with: Summer Begins. We’re a week past the solstice and there’s no better time to lean into a summery Daiq riff (on the East Coast of the US, Momosè mentions the beginning of May for summer in Japan so I could be off). This riff is delicious, aged rum meeting aged rhum agricole to bring out a vegetal oppulance. Momomsè used different expressions of the same brands but I think we stuck close here. I tried my best to follow the Japanese style of cocktail making, focusing on the drink at hand, using good ice for shaking, chilling the glassware, and after some quick shoots (and reshoots) appreciating the subtle nuances of the drink", "undefined", "Daiquiri: Way of the Cocktail",

"Ingredients"

Daiquiri: Way of the Cocktail By , May 8, 2009 There’s a certain duality of feelings I get when I pick up a new cocktail book: one part enraptured learning and one part jealous yearning. Learning more about the history, techniques and aesthetic the author(s) choose to showcase sparks joy and excitement; reading through dozens of recipes I don’t have the ingredients for makes me want to scream. The Way of the Cocktail by Julia Momosè and Emma Janzen struck me harder with both feelings than most books. But, as is usual for me, I do tend to find some recipes I can adapt and make, and this Daiquiri variation falls perfectly into the microseason the authors placed the recipe to match with: Summer Begins. We’re a week past the solstice and there’s no better time to lean into a summery Daiq riff (on the East Coast of the US, Momosè mentions the beginning of May for summer in Japan so I could be off). This riff is delicious, aged rum meeting aged rhum agricole to bring out a vegetal oppulance. Momomsè used different expressions of the same brands but I think we stuck close here. I tried my best to follow the Japanese style of cocktail making, focusing on the drink at hand, using good ice for shaking, chilling the glassware, and after some quick shoots (and reshoots) appreciating the subtle nuances of the drink There’s a certain duality of feelings I get when I pick up a new cocktail book: one part enraptured learning and one part jealous yearning. Learning more about the history, techniques and aesthetic the author(s) choose to showcase sparks joy and excitement; reading through dozens of recipes I don’t have the ingredients for makes me want to scream. The Way of the Cocktail by Julia Momosè and Emma Janzen struck me harder with both feelings than most books. But, as is usual for me, I do tend to find some recipes I can adapt and make, and this Daiquiri variation falls perfectly into the microseason the authors placed the recipe to match with: Summer Begins. We’re a week past the solstice and there’s no better time to lean into a summery Daiq riff (on the East Coast of the US, Momosè mentions the beginning of May for summer in Japan so I could be off). This riff is delicious, aged rum meeting aged rhum agricole to bring out a vegetal oppulance. Momomsè used different expressions of the same brands but I think we stuck close here. I tried my best to follow the Japanese style of cocktail making, focusing on the drink at hand, using good ice for shaking, chilling the glassware, and after some quick shoots (and reshoots) appreciating the subtle nuances of the drink Ingredients: - Plantation XO - Clement VSOP Rhum Agricole Instructions: Add all ingredients to a shaker tin with ice and shake well. Strain into a chilled Nick and Nora glass. No garnish Communal,Tropical,Seasonal,Basic,Daiquiri,Easy to Make,Refreshing,Savory,Shaken,Sours,Summer