Sol Ardiente
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Sol Ardiente
Serve in a Coupe glass
| 1 barspoon | Pink peppercorns |
| 2 oz | Light white rum (charcoal-filtered 1-4 years old) |
| 1 oz | Pineapple juice |
| 1 oz | Lime juice (freshly squeezed) |
| 1⁄2 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| Top up with | Thomas Henry Soda Water |
Garnish: Crushed red peppercorns
How to make:
MUDDLE peppercorns in base of shaker. Add next four ingredients, SHAKE with ice and fine strain into chilled glass. TOP with splash soda.
Review:
Red pepper and pineapple influences this twisted Daiquiri.
History:
Created in 2008 by Anthony Farrell, San-greal Bartending Ltd, Belfast, Northern Ireland. The name translates from Spanish as 'Burning Sun'.
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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