Name: Very Rusty Daiquiri
Total time: 4 min
Cuisine: Cocktail
Ingredients: 45 ml Aged rum (6-10yr); 20 ml Honey herbal liqueur; 15 ml Lime juice; 7.5 ml Chilled water; 3 drop Saline solution 4:1

Very Rusty Daiquiri
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Serve in a Coupe glass

Ingredients:
1 ¹⁄₂ oz	Caribbean blended rum aged 6-10 years
²⁄₃ oz	Honey herbal liqueur (e.g. Drambuie)
¹⁄₂ oz	Lime juice (freshly squeezed)
¹⁄₄ oz	Chilled water omit if using wet ice
3 drop	Saline solution 4:1 (20g sea salt to 80g water)

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of lime wedge.
SHAKE all ingredients with ice.
FINE STRAIN into chilled glass.
Garnish with lime wedge.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Honey and spice notes from honeyed herbal liqueur add interest to this Aged Daiquiri.

View readers' comments

Variant:

Rusty Daiquiri

History:

Created in December 2010 by yours truly at the Cabinet Room, London, England.

More cocktails by Simon Difford

Nutrition:

One serving of Very Rusty Daiquiri contains 191 calories

Alcohol content:

1.4 standard drinks
21.83% alc./vol. (21.83° proof)
19.1 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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G. M. Genovese

18th April at 01:30

Just made this 3 or 4 times using different rums and ratios... My tweak ideal is 50 ml Bacardi 8, 15 ml Drambuie, 10 ml lime juice, 2 drops saline solution... The above recipe is too heavy on the Drambuie with Bacardi 8. Made the recipe again 2x with Doctor Bird then Pusser's Gunpowder and the brash character of each snuffed out the Drambuie. This lead me back to playing with Bacardi 8... Still not ideal, but my adjustments are getting it closer...

John Hinojos

30th October 2022 at 00:26

This was perfectly balanced. A hint of sweetness, but not overly. A hint of smoky, but not overpowering. Everything works seamlessly together. We had in the afternoon, but could see this perfect anytime. Thanks Simon, on my favourites.

Andrew Davison

29th October 2022 at 23:25

I have been a gin-bourbon/whiskey- tequila recipe guy and decided I needed to introduce rum to my list. This seemed like a good pick and I’m very happy with it - good balance, not too sweet, though next time I’ll use a longer aged rum for a stronger flavor profile. I used Appleton Estate dark Jamaica rum.