Waldorf Daiquiri
-
Waldorf Daiquiri
Serve in a Coupe glass
| 2 inch | Celery stick (fresh) |
| 2 oz | Caribbean blended rum aged 6-10 years |
| 1⁄2 oz | Dutch Cacao white crème de cacao |
| 1⁄4 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 1⁄2 oz | Lemon juice (freshly squeezed) |
| 1⁄2 oz | Apple juice/apple cider (cloudy & unsweetened) |
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of a walnut, apple wedge and chunk of blue cheese.
- MUDDLE celery in base of shaker.
- Add other ingredients and SHAKE with ice.
- FINE STRAIN into chilled glass.
- Garnish with a walnut, apple wedge and chunk of blue cheese.
Allergens:
Recipe contains the following allergens:
- Celery stick (fresh) - Celery
Review:
Walnut, celery and apple are essential elements to both a Waldorf Salad and this tasty Daiquiri.
History:
Adapted from a drink created in 2010 by Julian de Feral at Lutyens Bar in London, England.
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.
Previous cocktail
Palmetto Cocktail
Next cocktail
Doctor No. 4
2 to 1 'rich' sugar syrup versus 1 to 1 'simple' syrup
The balance between sweet and sour is crucial to the majority of cocktails and consistently producing balanced cocktails is made easier when using sugar...
20 best Amaretto cocktails
The bittersweet almond and vanilla flavour of amaretto mixes brilliantly with dark spirits – particularly whiskey but this versatile liqueur also mixes...
20 best Easter cocktails
There's more to Easter indulgence than mere chocolate eggs
How to make an Ice Cone
Ice cones are an iconic garnish widely used in Tiki bars, particularly when serving Navy Grog cocktails. They are made by freezing crushed ice that has...
Join the discussion
Showing 2 comments for Waldorf Daiquiri.
See discussion in the Forum