Hoyt's Daiquirí

Difford’s Guide
Discerning Drinkers (14 ratings)

Serve in a Coupe glass

Ingredients:
2 oz Light gold rum (1-3 year old molasses column)
1 oz Lime juice (burnt)
14 oz Jägermeisteror other German amaro
12 oz Monin Vanilla Syrup
12 oz Egg white (pasteurised) or Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer
× 1 1 serving
Read about cocktail measures and measuring

How to make:

  1. Select and pre-chill a Coupe glass.
  2. Prepare garnish of seared lime slice wheel.
  3. Sear two halves of lime with a chef's blow torch and squeeze into a shaker.
  4. Add other ingredients and SHAKE with ice.
  5. FINE STRAIN into chilled glass.
  6. Garnish with seared lime slice.

Allergens:

Recipe contains the following allergens:

  • Egg white (pasteurised) - Eggs

Review:

Most unusual and interesting. Recognisably a Daiquiri but with a creamy mouthfeel and great depth of flavour.

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History:

Created in 2008 by Meimi Sanchez at Bramble in Edinburgh, Scotland.

Nutrition:

One serving of Hoyt's Daiquirí contains 213 calories

Alcohol content:

  • 1.4 standard drinks
  • 15.35% alc./vol. (15.35° proof)
  • 19.6 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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