"Daiqu-tini | Crafted Pour"

"Class switch alert! It’s been a while since I’ve attempted to convert a classic cocktail into 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 with any given rum. Yes, there is sugar, but with the acidity of lime juice, it serves more as a balancing measure.  Lime-peel-infused rum is amazing. [Peel 1 medium lime with a little pith intact, infuse peels into 5oz rum at room temperature for 24 hours; strain and bottle]. It 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 @dentedbrickdistillary that has some grassy notes since it uses molasses and sugar cane juice. Some lime bitters (new from @feebrothers) 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 different way to enjoy and understand the classic. ", "undefined", "Daiqu-tini",

"Ingredients"

Daiqu-tini By , May 8, 2009 Class switch alert! It’s been a while since I’ve attempted to convert a classic cocktail into 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 with any given rum. Yes, there is sugar, but with the acidity of lime juice, it serves more as a balancing measure. 

Lime-peel-infused rum is amazing. [Peel 1 medium lime with a little pith intact, infuse peels into 5oz rum at room temperature for 24 hours; strain and bottle]. It 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 @dentedbrickdistillary that has some grassy notes since it uses molasses and sugar cane juice. Some lime bitters (new from @feebrothers) 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 different way to enjoy and understand the classic.  Class switch alert! It’s been a while since I’ve attempted to convert a classic cocktail into 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 with any given rum. Yes, there is sugar, but with the acidity of lime juice, it serves more as a balancing measure.  Lime-peel-infused rum is amazing. [Peel 1 medium lime with a little pith intact, infuse peels into 5oz rum at room temperature for 24 hours; strain and bottle]. It 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 @dentedbrickdistillary that has some grassy notes since it uses molasses and sugar cane juice. Some lime bitters (new from @feebrothers) 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 different way to enjoy and understand the classic.  Ingredients: - Dented Brick Premium Rum - Lime Peel-infused Rum Instructions: See backstory for infusion information. Stir all ingredients until chilled. Strain into glass and garnish with lime twist. Spirit Forward,Refreshing,Martini Week 2024,Martini