| 12 fresh | Mint leaves |
| 1 fl oz | Light white rum (charcoal-filtered 1-4 years old) |
| 1 fl oz | Gold rum (1-3 years old pot & column blend) |
| 3/4 fl oz | Lime juice (freshly squeezed) |
| 1/2 fl oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 1/3 fl oz | Chilled water (omit if using wet ice) |
| 6 drop | Difford's Daiquiri Bitters |
Read about cocktail measures and measuring.
Garnish:
Float mint leaf
How to make:
Lightly MUDDLE (just to bruise) mint in base of shaker. Add other ingredients, SHAKE with ice and fine strain into chilled glass. (Even with a fine strainer, if your finished cocktail doesn't end up with tiny fragments of mint on the surface, you've not shaken hard enough.)
Strength & taste guide:
Review:
Reminiscent of a short, concentrated Mojito, this Daiquiri works well with either a charcoal filtered 'carta blanca' style light rum or a lightly aged 'gold' rum. The former produces a brighter and fresher Daiquiri, while the latter arguably has more character. In a quest for the best of both worlds, I've used equal parts of both rums.
History:
Created in 2006 by yours truly.
Alcohol content:
- 1.3 standard drinks
- 16.43% alc./vol. (32.86° proof)
- 17.7 grams of pure alcohol
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