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Michelangelo Coppa 225ml| 2 fl oz | Light white rum (charcoal-filtered 1-4 years old) |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
| 1/3 fl oz | Monin Grenadine Syrup |
| 1/3 fl oz | Chilled water (omit if using wet ice) |
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of Luxardo Maraschino Cherry.
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
- Garnish with maraschino cherry.
Strength & taste guide:
Review:
This Daiquiri is particularly delicate in its balance between sweet and sour.
Variant:
Made with Bacardi rum and lime (rather than lemon) and this becomes the Bacardi Cocktail
History:
Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book.
SANTIAGO COCKTAIL.
Harry Craddock, 1930
2 Dashes Grenadine.
2 Dashes Lemon Juice.
1 Glass Bacardi Rum.
Shake well and strain into cocktail glass.
Nutrition:
156 calories
Alcohol content:
- 1.3 standard drinks
- 18.58% alc./vol. (37.16° proof)
- 17.6 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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