Garnish:
Lime zest twist
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 2/3 fl oz | Light white rum (charcoal-filtered 1-4 years old) |
| 1 fl oz | Pineapple juice (freshly extracted/pressed/squeezed) |
| 1/3 fl oz | Apricot (brandy) liqueur |
| 1/3 fl oz | Lime juice (freshly squeezed) |
| 1/6 fl oz | Orgeat (almond) sugar syrup (2:1) |
| 15 whole | Roasted coffee beans |
Read about cocktail measures and measuring.
Hazardous ingredients
Orgeat (almond) sugar syrup (2:1) is potentially hazardous to those with allergy or intolerance.
Review:
A Pineapple Daiquiri with apricot and almond shaken with coffee beans. With good ice and a brisk shake, you'll be surprised how much the coffee beans are broken up, so also impacting this fruity cocktail. (Be sure to have a strainer in your sink when you dump the spoils from your tin.)
History:
Australian Bacardí Legacy 2014 winning cocktail created, originally using Bacardi Carta Blanca, by Fred Siggins at The Black Pearl in Melbourne, Australia.
Empire of Dreams is inspired by the art of storytelling and is a refreshing blend of fresh ingredients and Bacardí Rum, shaken over fair trade coffee beans. For me, putting a liquid story in front of someone is a privilege.
Fred Siggins, 2014
Alcohol content:
- 1.4 standard drinks
- 18.43% alc./vol. (36.86° proof)
- 19.4 grams of pure alcohol
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