Name: Daiquiri Noir
Total time: 4 min
Cuisine: Cocktail
Ingredients: 7 fresh Mint leaves; 60 ml Aged rum (6-10yr); 15 ml Honey herbal liqueur; 15 ml Lime juice; 7.5 ml Sugar syrup (2:1)

Daiquiri Noir
Jump to

Serve in a Martini glass

Ingredients:
7 fresh	Mint leaves
2 oz	Caribbean blended rum aged 6-10 years
¹⁄₂ oz	Honey herbal liqueur (e.g. Drambuie)
¹⁄₂ oz	Lime juice (freshly squeezed)
¹⁄₄ oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Martini glass.
Prepare garnish of mint sprigs.
Lightly MUDDLE mint in base of shaker (just to bruise).
Add other ingredients and SHAKE with ice.
FINE STRAIN into chilled glass.
Garnish with a mint leaf or float the tip of a mint sprig.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Honey herbal whiskey liqueur adds complexity to this minty, fresh, aged rum Daiquiri.

View readers' comments

History:

Discovered in 2008 at Hugos Bar Pizza in Sydney, Australia.

More Herbal cocktails
More Sours (citrus) cocktails

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 2 comments for Daiquiri Noir.
See discussion in the Forum

Please log in to make a comment

Caspian Berggren

31st January at 21:33

I honestly don't know why I didn't like this one. I love every single component of it, yet the final product felt bland, unbalanced and boring. The rum was behind everything, the mint felt sad, the Drambuie was just simple syrup deluxe and the lime was sharp for a second and then dissipated. I'll retry it with a different rum but maybe this just wasn't for me.

Frederic D.

18th June 2023 at 20:22

This is weirdly compelling, the kind of drink that I'm not entirely sure should work (Drambuie and lime juice?), but somehow does. I get rummy lime up front, with the herbal qualities from the Drambuie supporting the mint on the finish. Rums used: 3/4 Oz. Flor de Cana 7 and 1 1/4 Oz. Brugal 1888.

See discussion in the Forum