Garnish:
Dust with freshly grated nutmeg and lime wheel slice
How to make:
SHAKE all ingredients with ice and strain into glass filled with crushed ice.
| 1 fl oz | Caribbean blended rum aged 6-10 years |
| 1/2 fl oz | Jamaican-style overproof aged pot still rum |
| 1/2 fl oz | Averna Amaro |
| 3/4 fl oz | Lime juice (freshly squeezed) |
| 1/2 fl oz | Giffard Orgeat Syrup |
| 4 drop | Difford's Daiquiri Bitters (optional) |
Read about cocktail measures and measuring.
Recipe contains the following allergens:
- Giffard Orgeat Syrup – Nuts
Review:
Tiki meets the aperitivo/digestivo in this sweet 'n' sour almond daiquiri. Like other daiquiris, this cocktail benefits from dilution so, hence the serve over crushed ice. (Add a splash of water to the recipe if serving on-the-rocks.)
History:
Adapted from a recipe created in 2020 by Meaghan Dorman at Raines Law Room in New York City, USA. Meaghan's original recipe calls for Appleton Reserve and Smith & Cross Jamaican rums.
Nutrition:
One serving of Across the Pacific contains 230 calories.
Alcohol content:
- 1.3 standard drinks
- 19.12% alc./vol. (38.24° proof)
- 18.7 grams of pure alcohol
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