"Golden Daiquiri | Crafted Pour"

"For National Daiquiri Day 2023 I saw these goldenberries at the grocery store recently, and I was curious. I looked them up and thought I could work with them, so I went back and got some. Since they’re related to tomatillos, there’s a lot of vegetal notes besides the tropical fruitiness. I was afraid to make a syrup with heat like I would for other berries, since I didn’t want to get any cooked tomato-like flavour, so I decided to macerate them with sugar. The downside with that method is the relatively low yield—a little over 1/2 a cup. I knew I wanted to get any drinks right on the first or second pass so as to not end up needing to make more so soon. But the answer was right in front of me all along. Just as the daiquiri is the perfect vehicle to try any rum, so it is with syrups. Really happy to have a delicious new flavour to work with! Recommended Brands: •Havana Club 7 Años •Appleton Estate Signature Blend Goldenberry & Lemon Oleo Recipe: •approx 100g chopped goldenberries/ground cherries •approx 10g lemon peel •approx 110g sugar Set aside several berries from a clamshell pack and chop the rest in halves or quarters. Combine with as much lemon peel as you want in a large bowl—I used about 3/4 of a lemon’s worth. Weigh this and add equal weight in sugar. Stir to combine. Cover and let rest until all sugar has dissolved, stirring regularly—took mine about 18 hours. Strain through a cheesecloth-lined sieve, and bottle.", "undefined", "Golden Daiquiri",

"Ingredients"

Golden Daiquiri By , May 8, 2009 For National Daiquiri Day 2023

I saw these goldenberries at the grocery store recently, and I was curious. I looked them up and thought I could work with them, so I went back and got some.

Since they’re related to tomatillos, there’s a lot of vegetal notes besides the  tropical fruitiness. I was afraid to make a syrup with heat like I would for other berries, since I didn’t want to get any cooked tomato-like flavour, so I decided to macerate them with sugar.

The downside with that method is the relatively low yield—a little over 1/2 a cup. I knew I wanted to get any drinks right on the first or second pass so as to not end up needing to make more so soon.

But the answer was right in front of me all along. Just as the daiquiri is the perfect vehicle to try any rum, so it is with syrups. Really happy to have a delicious new flavour to work with!

Recommended Brands:
•Havana Club 7 Años
•Appleton Estate Signature Blend

Goldenberry & Lemon Oleo Recipe:

•approx 100g chopped goldenberries/ground cherries
•approx 10g lemon peel
•approx 110g sugar

Set aside several berries from a clamshell pack and chop the rest in halves or quarters. Combine with as much lemon peel as you want in a large bowl—I used about 3/4 of a lemon’s worth. Weigh this and add equal weight in sugar. Stir to combine. Cover and let rest until all sugar has dissolved, stirring regularly—took mine about 18 hours. Strain through a cheesecloth-lined sieve, and bottle. For National Daiquiri Day 2023 I saw these goldenberries at the grocery store recently, and I was curious. I looked them up and thought I could work with them, so I went back and got some. Since they’re related to tomatillos, there’s a lot of vegetal notes besides the tropical fruitiness. I was afraid to make a syrup with heat like I would for other berries, since I didn’t want to get any cooked tomato-like flavour, so I decided to macerate them with sugar. The downside with that method is the relatively low yield—a little over 1/2 a cup. I knew I wanted to get any drinks right on the first or second pass so as to not end up needing to make more so soon. But the answer was right in front of me all along. Just as the daiquiri is the perfect vehicle to try any rum, so it is with syrups. Really happy to have a delicious new flavour to work with! Recommended Brands: •Havana Club 7 Años •Appleton Estate Signature Blend Goldenberry & Lemon Oleo Recipe: •approx 100g chopped goldenberries/ground cherries •approx 10g lemon peel •approx 110g sugar Set aside several berries from a clamshell pack and chop the rest in halves or quarters. Combine with as much lemon peel as you want in a large bowl—I used about 3/4 of a lemon’s worth. Weigh this and add equal weight in sugar. Stir to combine. Cover and let rest until all sugar has dissolved, stirring regularly—took mine about 18 hours. Strain through a cheesecloth-lined sieve, and bottle. Ingredients: - Gold Cuban Rum - Gold Jamaican Rum Instructions: Combine all ingredients in a cocktail shaker. Add ice and shake well. Fine strain into a chilled coupe or cocktail glass. Garnish with goldenberries on a pick. Sours,Tiki,Fruity,Originals,Essentials