Name: Mañana Daiquiri
Prep time: 2 min
Total time: 2 min
Yield: 1
Cuisine: Cocktail
Ingredients: 60 ml Rum - White (charcoal-filtered) 1-3 year old light; 15 ml Apricot (brandy) liqueur; 7.5 ml Grenadine/pomegranate syrup; 7.5 ml Lemon juice (freshly squeezed); 15 ml Chilled water (omit if using wet ice)

Serve in a

Coupe glass

Garnish:

Apricot slice

How to make:

SHAKE all ingredients with ice and fine strain into chilled glass.

2 fl oz	Bacardi Carta Blanca light rum
1/2 fl oz	Giffard Abricot du Roussillon liqueur
1/4 fl oz	Giffard Grenadine syrup
1/4 fl oz	Lemon juice (freshly squeezed)
1/2 fl oz	Chilled water (omit if using wet ice)
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Bacardi Carta Blanca light rum, 70cl

£ 17.45 £ 1.52 per cocktail, makes 11.5 Giffard Abricot du Roussillon liqueur, 70cl

£ 18.95 £ 0.41 per cocktail, makes 46.5 Giffard Grenadine syrup, 70cl

£ 5.95 £ 0.06 per cocktail, makes 93

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Review:

Salmon pink in colour, the Mañana has a subtle and delicate rum laced apricot flavour.

History:

Mañana, literally meaning 'tomorrow' in Spanish but more usually used to mean some indefinite time in the future. This recipe is adapted from David A. Embury's 1948 The Fine Art of Mixing Drinks.

More cocktails by David A. Embury