Serve in an Old-fashioned glass
1 oz | Caribbean blended rum aged 6-10 years |
1⁄2 oz | Jamaican-style overproof aged pot still rum |
1⁄2 oz | Amaro (e.g. Averna) |
3⁄4 oz | Lime juice (freshly squeezed) |
1⁄2 oz | Monin Almond (Orgeat) Syrup |
4 drop | Difford's Daiquiri Bitters optional |
Recipe contains the following allergens:
Tiki meets the aperitivo/digestivo in this sweet 'n' sour almond daiquiri. Like other daiquiris, this cocktail benefits from dilution, hence its serving over crushed ice. (Add a splash of water to the recipe if serving on the rocks.)
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.
One serving of Across the Pacific contains 230 calories
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
Join the discussion
Showing 8 comments for Across the Pacific.
See discussion in the Forum
10 ml
OFTD
20 ml
Homemade pineapple rum arrangé (OFTD, zacapa 23, agua ardiente de Madeira, Havana club 3, simple syrup)
15 ml
Jamaica WP 2013 transcontinental
15 ml
Amaro Lucano
22.5 ml
Lime juice (freshly squeezed)
15 ml
Monin Orgeat Syrup (sorry)
4 dashes
Angostura Bitters
1 dash
Homemade allspice dram
1 splash
Branca menta
1 pinch
Extra fine salt
2 drops
Marzipan flavour extract
Did try using the same rums as originally used in the recipe.
After our initial taste, we did add 3 drops of Difford's Daiquiri Bitters. While I think the bitters could be optional, it did soften the cocktail and bring a little of the bitter forward.