Daiquiri Rethought
Zacapa is infused with coconut and shaken with Campari in this modern, complex cocktail.
Ingredients
40ml
Ron Zacapa 23 infused with Desiccated Coconut
1
teaspoon Citric Acid
10ml
Campari
10ml
Sugar Syrup
0 units of alcohol per serve
Equipment
1
Coupette glass
1
Ice Scoop
1
Jigger
1
Cocktail Shaker
1
Hawthrone Strainer
1
Fine Strainer
1
Tongs
Serves:
Method
Preparation
- Leave 700ml Ron Zacapa 23 with 200g desiccated coconut for 30 minutes then strain.
- Shake all the liquid ingredients with ice.
- Fine strain into a chilled Coupette Glass.
Alcohol content
Alcohol content:
16 g per serve
Interesting Facts
The daiquiri was one of Ernest Hemingway's favorite drinks. He even had his own recipe for the perfect daiquiri, which he called "the Papa Doble."
History of Drink
The Daiquiri is a classic blend of rum, lime juice and sugar. Its name comes from its place of origin- Daiquiri, Cuba, where it was apparently created by an American mining engineer named Jennings Cox in 1898, before making its way over to the U.S. The drink became popular in the 1940s when World War II rationing affected whisky and vodka, yet rum remained easily obtainable due to trade relations with Latin America. Originally, this cocktail was served in a tall glass packed with cracked ice, which evolved to shaved ice poured into a chilled coupe glass, to form the version we use today.
