Garnish:
Lemon zest twist
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 1/2 fl oz | Gold rum (1-3 years old mellow light) |
| 1/3 fl oz | Jamaican aged blended rum |
| 1/3 fl oz | Orange Curaçao liqueur |
| 3/4 fl oz | Lemon juice (freshly squeezed) |
| 1/6 fl oz | Grenadine/pomegranate syrup (2:1) |
| 1/12 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 3 drop | Saline solution 4:1 (20g sea salt to 80g water) |
Read about cocktail measures and measuring.
Review:
Rum character shines in this punchy and fruity Daiquiri variation.
History:
Adapted from a recipe in G. F. Steele's 1934 My New Cocktail Book. Despite his warning, in pursuit of deliciousness, I've strayed a little away from the exact percentages and even ingredients stipulated Steele's recipe.
'BILL' CHANDLER COCKTAIL
G. F. Steele, My New Cocktail Book, 1934
42% Bacardi Rum
30% Lemon juice
12% Jamaica Rum
10% Cointreau
6% Grenadine
This is one of the best recipes for cocktails included in this book if carefully made, but great care must be taken to follow the recipe exactly, or it will not turn out well.
Alcohol content:
- 1.5 standard drinks
- 22.05% alc./vol. (44.1° proof)
- 21 grams of pure alcohol
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.
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