"My favourite daiquiri rum blend sweetened with the exotic flavours of the tropics.
Recommended Brands:
•Foursquare Probitas
•Flor de Caña Centenario 12
•Brian Maxwell’s pandan syrup (recipe)
Royal Hawaiian Oleo recipe:
•1 1/2 cup chopped pineapple
•peel of one lemon, chopped
•peel of one lime, chopped
•peel of one large orange, chopped
•sugar (approx 375g)
Combine pineapple and peels in a large bowl. Weigh it, and cover with an equal amount of sugar by weight. Stir to combine. Cover and let rest for up to 24 hours, stirring regularly, until all sugar has dissolved. Strain and bottle.
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"Castaway Daiquiri",
My favourite daiquiri rum blend sweetened with the exotic flavours of the tropics.
Recommended Brands:
•Foursquare Probitas
•Flor de Caña Centenario 12
•Brian Maxwell’s pandan syrup (recipe)
Royal Hawaiian Oleo recipe:
•1 1/2 cup chopped pineapple
•peel of one lemon, chopped
•peel of one lime, chopped
•peel of one large orange, chopped
•sugar (approx 375g)
Combine pineapple and peels in a large bowl. Weigh it, and cover with an equal amount of sugar by weight. Stir to combine. Cover and let rest for up to 24 hours, stirring regularly, until all sugar has dissolved. Strain and bottle.
Ingredients:
- Blended Lightly Aged Rum
- Column Still Aged Rum
Instructions:
Combine all ingredients in a cocktail shaker. Add ice and shake well. Fine strain into a chilled coupe and garnish with a cherry, lime twist, and pineapple chunk on a cocktail pick.
Substitute 1 dash of Angostura bitters if spiced pineapple isn’t available (mine are homemade).
Sours,Tiki,Originals,Fruity,Essentials