Name: Daiquiri De Luxe
Prep time: 4 min
Total time: 4 min
Yield: 1
Cuisine: Cocktail
Ingredients: 50 ml Rum - White (charcoal-filtered) 1-3 year old light; 15 ml Pineapple (ananas) liqueur; 10 ml Lime juice (freshly squeezed); 5 ml Lemon juice (freshly squeezed); 7.5 ml Orgeat (almond) syrup

Serve in a

Coupe glass

Photographed in an

UB Retro Coupe 1920 7.75oz

Garnish:

Lime/pineapple wedge

How to make:

SHAKE all ingredients with ice and fine strain into chilled glass.

1 2/3 fl oz	Bacardi Carta Blanca light rum
1/2 fl oz	Giffard Caribbean Pineapple liqueur
1/3 fl oz	Lime juice (freshly squeezed)
1/6 fl oz	Lemon juice (freshly squeezed)
1/4 fl oz	Giffard Orgeat Syrup
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Buy direct from

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Makes a minimum of ... cocktails*
Just £ -.-- per cocktail**

Bacardi Carta Blanca light rum, 70cl

£ 17.45 £ 1.25 per cocktail, makes 14 Giffard Caribbean Pineapple liqueur, 70cl

£ 19.95 £ 0.43 per cocktail, makes 46.5 Giffard Orgeat Syrup, 100cl

£ 7.45 £ 0.06 per cocktail, makes 133

* This list may not include all required ingredients.
** Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.

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Review:

A standard Daiquiri turned premium and given a touch of Tiki with added notes of almond and pineapple.

History:

Adapted from a recipe in David Embury's 1948 The Fine Art of Mixing Drinks which calls for "1 part Orgeat or Crème d'Ananas; 2 parts Citrus Juice made by mixing the juice of one large Lemon with that of three or four large Limes; 8 parts Cuban White Label Bacardi or Havana Club Rum."