D59

D59
Glassware: Coupette
Garnish: Smoked paprika oil

• 60 ml Ron Santiago de Cuba Extra Añejo 11 Year Old
• 22.5 ml Fresh lime juice
• 22.5 ml Rhubarb syrup

Method: Add the ingredients into a shaker with ice, shake and fine strain. Garnish with smoked paprika oil.
Inspiration: The ingredients used are representative of our bar, between France and Eastern Europe. We decided to work with French rhubarb for its freshness, roundness and acidity, and Hungarian paprika for its smoky pepperiness, which is very interesting with rhubarb.
We kept the lime, otherwise it's no longer a Daiquiri! The Ron Santiago de Cuba adds roundness, the rhubarb and lime freshness and acidity, and the smoked paprika oil complexity and unforgettable length.