Improved Quart Hadas Daiquiri
Saved by 2 People
About this Cocktail

I've come to a conclusion from my recent experimentation with shrubs (the old school preservation of fruit flavours with sugar and vinegar). I've tried them in place of the citrus element of cocktails and in place of the sweet element and it sort of works in both but doesn't quite if you know what I mean. It is sweet and sour so combined with citrus is too punchy and too sickly if combined with sugar. It is in fact pretty well balanced on its own. The problem is that if used to replace both you have a pretty vinegary drink (or strong if you don't use much). So my conclusion is use it in addition to both as a modifier. It's balance won't overly disrupt your drink balance but it will add to the flavour (almost like a bitters but in greater volume). So here I pimp a daiquiri with Licor 43 in place of syrup (I returned from a holiday to Murcia this morning and the hotel was handing out little taster bottles) and with Apple Shrub as a modifier plus a dash of absinthe which "improves" many drinks.

Ingredients:
  • 2 shots Anejo Rum
  • 1 shot lime juice
  • 1/2 shot Licor 43
  • 2/3 shot Apple Shrub
  • 1/2 bar spoon absinthe
Preparation:

Shake hard for a minimum 9 seconds and strain. Not double strain. You want it to wink at you.

0 Comments

Get BarNotes for the iPhone to
discover and share your favorite cocktails.

Login to your account

Don't have an account? Sign Up
x

Sign up for BarNotes

By creating an account, I accept BarNotes Terms of Service and Privacy Policy

x

Retrieve Password

Give us your email address and we will send you instructions to reset it
x
x