Browned Butter Daiquiri
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Browned Butter Daiquiri
Glass:
Photographed in an Urban Bar Retro Optic Coupette 15cl
| 3⁄4 fl oz | Cane juice/Agricole blanc (unaged) rhum |
| 3⁄4 fl oz | 100% pot still rum (40-50% alc./vol.) |
| 3⁄4 fl oz | Lime juice (freshly squeezed) |
| 1⁄2 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 4 dash | Fee Brothers Browned Butter Fat Wash |
| 3 drop | Saline solution (20g sea salt to 80g water) or merest pinch of s optional |
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of lime zest twist.
How to make:
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
Garnish:
- Express lime zest twist over the cocktail and use as garnish.
Allergens:
Recipe contains the following allergens:
- Browned butter fat wash - Meat
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
Characterful rhum agricole and pot still rum form the backbone of this Daiquiri, flavoured with the headline Browned Butter Fat Wash.
History:
Adapted from a recipe created in 2026 by Flo Cardella at Leonore's Rochester, New York.
Nutrition:
One serving of Browned Butter Daiquiri contains 144 calories
Alcohol content:
- 1.1 standard drinks
- 16.38% alc./vol. (32.76° proof)
- 14.7 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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