185 results found
Cachaça (not slickly speaking a rum) adds distinctive grassy notes to this three 'rum' Daiquiri. Try swapping out the cachaça for rhum agricole and indeed
This 6:2:1 (6 parts rum, 2 parts lime and 1 part sugar) Daiquiri recipe emerged after an afternoon's Daiquiri experimentation with five of the UK's most
Crisp, light and refreshing. Delicately simple yet with perfectly balanced complexity of flavours. For an even better Daiquiri: In place of sugar syrup,
A float of Kirsch eau-de-vie adds wonderfully fruity aromatics to an otherwise classic Natural Daiquiri.
Flavoursome and sweet 'n' sour with an almost creamy mouthfeel.
Vermouth-based and wonderfully aromatic with maraschino and monastic herbal complexity. Delicious as an aperitivo, digestive or nightcap.
Pineapple shines in this cognac-influenced Daiquiri. Best when made with an aged Jamaican blended rum to impart a touch of funk.
To quote our friends at Hawksmoor, where we discovered this delicious and indulgent cocktail, Our take on a drink that doesn't take itself too seriously
Tangy pineapple fruit laced with characterful rums. Yumm!
A Daiquiri made with flavoursome honey in place of sugar, or a Bee's Knees with rum in place of gin. However you view this, it's damn tasty.
A superbly refreshing cocktail on a hot day. Blend with too much ice and you will have a tasteless slushy drink that will give you brain-ache if you drink
A bite-sized Daiquiri No.1 that calls for dainty sips rather than gulps. No, it's not a shot!
A Daiquiri No.1 with a tang of grapefruit and hint of maraschino. Essentially a Hemingway Special Daiquiri (Papa Doble) Daiquiri for folk without the great
Light and refreshing. No one flavour predominates - sweet and sour are in harmony with the rum.
Scotch new make spirit replaces light rum in this Daiquiri riff which also benefits from a combination of lime and lemon juices.
Fruit,y rum-laced, cleansing citrus with delicate Christmassy spice.
Freshly pressed sugar cane syrup and the French elixir, Chartreuse, add complexity to the classic Daiquiri.
Traditionally a Daiquiri should always be based on light rum but if I should feel like breaking with tradition and using aged rum, I find Embury's 8:2:1
Rich, flavoursome honey replaces sugar syrup in this delicious Daiquiri. The fuller the honey, perhaps the bigger the rum.
Might not look like a Caipirinha but tastes like a Caipirinha - a very sophisticated refined Caipirinha.
This drink is also known as a Papa Doble for good reason, it's twice the size of a regular cocktail. Hence the above recipe will fill one oversize Martini
The fine, sweet and sour balance of a great Daiquiri with hints of molasses.
Rich flavoursome honey replaces sugar syrup in this natural Daiquiri. Try experimenting with different kinds of honey. We favour orange blossom honey.
A standard Daiquiri turned premium and given a touch of Tiki with added notes of almond and pineapple.
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