Garnish:
Dust with freshly grated nutmeg and lime wheel slice
How to make:
SHAKE all ingredients with ice and strain into glass filled with crushed ice.
| 1 fl oz | Caribbean blended rum aged 6-10 years |
| 1/2 fl oz | Jamaican-style overproof aged pot still rum |
| 1/2 fl oz | Averna Amaro |
| 3/4 fl oz | Lime juice (freshly squeezed) |
| 1/2 fl oz | Giffard Orgeat Syrup |
| 4 drop | Difford's Daiquiri Bitters (optional) |
Hazardous ingredients
Giffard Orgeat Syrup is potentially hazardous to those with allergy or intolerance.
Review:
Tiki meets the aperitivo/digestivo in this sweet 'n' sour almond daiquiri. Like other daiquiris, this cocktail benefits from dilution so, hence the serve over crushed ice. (Add a splash of water to the recipe if serving on-the-rocks.)
History:
Adapted from a recipe created in 2020 by Meaghan Dorman at Raines Law Room in New York City, USA. Meaghan's original recipe calls for Appleton Reserve and Smith & Cross Jamaican rums.
Nutrition:
230 calories
Alcohol content:
- 1.5 standard drinks
- 20.98% alc./vol. (41.96° proof)
- 20.5 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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