Serve in aCoupe glass
Dehydrated orange slice, pineapple leaves
How to make:
Aromatize the glass by spritzing with absinthe. SHAKE other ingredients with ice and fine stain into absinthe rinsed glass.
|1/12 fl oz||La Fée Parisienne absinthe|
|1 2/3 fl oz||Light white rum (charcoal-filtered 1-4 years old)|
|2/3 fl oz||Lime juice (freshly squeezed)|
|1/3 fl oz||Difford's Falernum liqueur|
|1⁄2 barspoon||Orange marmalade|
|3 dash||Angostura Aromatic Bitters|
Read about cocktail measures and measuring.
Basically, a bitter orange and clove daiquiri. We found this recipe really sung when we added a splash of water for some extra dilution and half a bar spoon of sugar - perhaps our No Peel Orange Marmalade from Wilkin & Sons was a tad on the sour side - or even our limes. Anyway, once balance adjusted this particular "Breakfast" was very tasty.
My aim was to prepare something as good and as simple as the Original Bacardí Daiquiri; to make a cocktail from simple ingredients that you can get at your local store. It has to be fresh, balanced, aromatic, unique and very easy to prepare.Eduards Trofimčuks, 2016