Name: Bella Donna Daiquiri
Total time: 4 min
Cuisine: Cocktail
Ingredients: 45 ml Dark/black rum; 45 ml Amaretto liqueur; 15 ml Lemon juice; 5 ml Sugar syrup 'rich' (2:1)

Ingredients

1 ¹⁄₂ fl oz

Dark/black/blackstrap rum

1 ¹⁄₂ fl oz

Adriatico Amaretto Liqueur

¹⁄₂ fl oz

Lemon juice (freshly squeezed)

¹⁄₆ fl oz

Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix

Method

Select and pre-chill a COUPE GLASS.

RIM glass with sugar and cinnamon powder. (Moisten outside edge with lime juice and dip into mix of 1 teaspoon cinnamon powder to ½ cup white sugar.)

SHAKE all ingredients with ice.

FINE STRAIN into chilled glass.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Bella Donna Daiquiri contains 289 calories

Alcohol content:

1.7 standard drinks
20.46% alc./vol. (40.92° proof)
24.1 grams of pure alcohol

Comments & Discussion

Please log in to make a comment

MsMulliner 1w

I’m nowhere near the cocktail laboratory fiend I was in the early days of the cocktail revolution, and still have a ridiculously large collection of rarely-touched bottles, including a bit of Meyer’s rum (is that more an American thing? It’s a dark molasses-y rum). That was handy when I wanted something to use the Amaretto I’d had a sudden yen for early in the summer, then forgot about! I planned to skip the sugar syrup (like many others, I find so many of Difford’s recipes too sweet, and NEVER use the simple syrup recommended— sorry, Simon!), but as the cinnamon rim didn’t appeal, I used ca. 1 tsp of a delicious Falernum SYRUP (Tippleman’s) which is much more flavorful than real falernum, which I’ve found rather pale, flavor-wise. And upon tasting it, I added about .5 oz more lemon juice…and I LOVE THIS! A real tiki feel with the faux falernum.

So: 1.5 oz ea of Meyer’s and amaretto; 1 oz lemon juice; 1 tsp Tippleman’s Double Spiced Falernum syrup. Wonderful!

Chris Dimal 21w

Could be an after-dinner or anytime cocktail. Eitherway, quite delightful. Nutty, sweet and rich, but still juuusst balanced.

OodelallyGolly 27w

The general consensus seems to be that the simple syrup is not needed, so I omitted it.
I did not have plain black/blackstrap rum on hand, but I had Kraken black spiced rum.

With these in mind, I thought the cocktail was nice. Next time I’ll buy a sample of blackstrap rum and try again.

Calvin Grant Premium Member 29w

Found this to be excellent as written. This time used the proportions as a template: 45ml Myers's, 45ml creme de noyaux, 15ml lime juice, 2.5ml rich sugar syrup. Skipped the cinnamon sugar rim. Also excellent!

Ares 1y

Used Lemon Hart for the rum, Disaronno amaretto and went for 22.5ml of lemon juice. Sweet and bright! I decided to ignore the sugar syrup, but I would go for 15ml of lemon juice if I had used another kind of rum. I ignored the garnish because I'm lazy, but I can imagine how the cinnamon would work here, so maybe I'll just grate some on top next time.

István GT 1y

I put more lime juice and rum in it, and amaretto still sticks out for me

Walter Brookbank 1y

Another keeper when you want a smooth sweeter finale' cocktail. Very nice indeed.

Elise 2y

Just started getting into cocktails, and this has been a helpful guide, but I never felt the need to comment until now. I had just got amaretto and was deciding which cocktail to try. I had narrowed it down to this and the french connection/godchild. I somehow got confused, and though I decided upon this one, I used cognac instead of rum! Not a total disaster, I guess those two go together in the other ones, so it was nice enough.
I did end up trying this one, I prefer it! (No syrup in either)

Simon Difford Verified User Premium Member 2y

Hi Else. Welcome to our community.

Rollin Kuhn 2y

Used a locally produced dark-ish rum with a pretty strong character, and no cinnamon or rim of any kind, which it definitely did not need, IMO. The rum I used was strong enough to balance the additional sweet from the sugar syrup pretty well. Overall I liked this one, and I'm glad to finally find something to use amaretto in that isn't overpowered by its flavor. The rum/amaretto combo works really well.