Name: Mulata Daiquiri
Total time: 3 min
Cuisine: Cocktail
Ingredients: 60 ml Aged rum (6-10yr); 7.5 ml Brown/dark cacao liqueur; 7.5 ml White crème de cacao; 15 ml Lime juice; 7.5 ml Sugar syrup 'rich' (2:1); 3 drop Saline solution 4:1

Ingredients

2 fl oz

Caribbean blended rum aged 6-10 years

1/4 fl oz

Brown/dark crème de cacao liqueur

1/4 fl oz

Giffard White Crème de Cacao Liqueur

1/2 fl oz

Lime juice (freshly squeezed)

1/4 fl oz

Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix

3 drop

Saline solution (20g sea salt to 80g water) or merest pinch of s

How to make

Glassware

Prepare

Select and pre-chill a COUPE GLASS.

Prepare garnish of lime wedge.

Method

SHAKE all ingredients with ice.

FINE STRAIN into chilled glass.

Garnish

Garnish with lime wedge.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Mulata Daiquiri contains 241 calories

Alcohol content:

1.6 standard drinks
20.91% alc./vol. (41.82° proof)
21.9 grams of pure alcohol

History

Thought to have been created by Constantino (Constante) Ribalaigua Vert at Havana's Floridita bar, but in the Cuban book, Bartender's Sixth Sense, the Mulata is said to have been created in the 1940s by one Jose Maria Vazquez.

This cocktail was originally made with Bacardi Elixir, a liqueur made by infusing plums in rum, but since the 1970s, crème de cacao liqueur has been used as a substitute.

Production of Bacardi Elixir ended when Bacardi was forced to leave Cuba, but a small batch of around 60 bottles was made to celebrate Bacardi Legacy Competition in April 2013.

See: Daiquiri cocktail history

Comments & Discussion

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Henry Tran 1y

I added 7.5ml and I think it's more balance, at least for my palette.

Henry Tran 1y

I mean adding 7.5ml more of lime juice.

Jack Smith Premium Member 1y

I agree with an earlier commenter: a little saline ties the lime and the chocolate flavors together. A little salt helps most daquiris, particularly this one.

Ruth Harvey 1y

Armed with 2 new bottles (white and brown crème de cacao) and Mr H's request for a rum based fruity cocktail I stumbled on this...and we like it very much!

G. M. Genovese Premium Member 1y

Having just tried this served up with Rhum Barbancourt 8 and Cartron dark as the whole of the creme de cacao, I would opt to serve this instead over a few cubes. Not sweet enough to do with crushed ice... Much more rich, dynamic flavor with El Dorado 8 and Tempus Fugit creme de cacao. Serving suggestion still applies. Either way, could use a drop or two of saline.

Tikiman123 3y

I made this yesterday and rated it. But would it not be more real to the original if a elixir de Cuba was used opposed to crème de cocoa?

Letti Penguin Premium Member 4y

Made this with dark creme de cacao only as I have no white, and about half the sugar as we don’t like things too sweet. It makes a lovely dark and slightly bitter chocolate daiquiri.