Serve inOld-fashioned glass
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||Orgeat (almond) sugar syrup|
|4 drop||Difford's Daiquiri Bitters (optional)|
Orgeat (almond) sugar syrup is potentially hazardous to those with allergy or intolerance.
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.)
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.
- 1.5 standard drinks
- 20.98% alc./vol. (41.96° proof)
- 20.5 grams of pure alcohol
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