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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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

£ -.--

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

* 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.

Gentle

Boozy

Sweet

Dry/sour

More cocktails with similar booziness and sweet/dry/sourness

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."