Thai Red Daiquiri

Difford’s Guide
Discerning Drinkers (6 ratings)

Serve in an Old-fashioned glass

Ingredients:
12 slice Red bell pepper
3 fresh Basil leaves thai
2 oz Caribbean blended rum aged 6-10 years
12 oz Coconut water
12 oz Lime juice (freshly squeezed)
14 oz Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
× 1 1 serving
Read about cocktail measures and measuring

Garnish: Red pepper slice

How to make:

MUDDLE pepper in base of shaker. Add other ingredients, SHAKE with ice and fine strain into chilled glass.

Review:

Created in December 2008 by yours truly at the Cabinet Room, London, England.

View readers' comments

History:

Aged rum, delicately spiced by red pepper and basil.

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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14th October 2023 at 12:45
Nice. The basil comes through first and the red pepper is in the aftertaste. I added a basil leaf to the garnish. I think the green contrasts nicely with the pepper.
Lotte Verduin’s Avatar Lotte Verduin
11th May 2021 at 20:41
Sounds delicious!! Question: is the coconut water the neutral/clear variant? Or does it need to have the sweet coconutty flavour?
Simon Difford’s Avatar Simon Difford
12th May 2021 at 06:38
Clear coconut water such as Vita Coco Natural Coconut Water.
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Anonymous

11th April 2020 at 01:24
Sounds like it might be pretty tasty, but a clarification on the ingredients might be helpful. I’m not sure about what 1/2 fresh coconut water is, or how big a 1/4 sprig of syrup might be.
Simon Difford’s Avatar Simon Difford
11th April 2020 at 08:29
Thanks for pointing out. "Fresh" and "sprig" should have been inputted as "shot" when I uploaded to our CMS. Now fixed. It's been over a decade since I last made this cocktail, I need to remember to try again when I have red pepper to hand.