Garnish:
Lime wedge
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
2 fl oz | Caribbean blended rum aged 6-10 years |
1/4 fl oz | Dark crème de cacao liqueur |
1/4 fl oz | Dutch Cacao white crème de cacao |
1/2 fl oz | Lime juice (freshly squeezed) |
1/4 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
Review:
A classic Daiquiri with aged rum and a hint of chocolate.
Variant:
Blended with crushed ice.
History:
Thought to have been created by Constantino (Constante) Ribalaigua Vert at Havana's Floridita bar, but in the Cuban book Bartender's Sixth Sense, the Mulata is said to have been created in the 1940s by one Jose Maria Vazquez.
This cocktail was originally made with Bacardi Elixir, a liqueur made by infusing plums in rum, but since the 1970s crème de cacao liqueur has been used as a substitute.
Production of Bacardi Elixir ended when Bacardi was forced to leave Cuba, but a small batch of around 60 bottles was made to celebrate Bacardi Legacy Competition in April 2013.
See Daiquiri cocktail history
Nutrition:
241 calories
Alcohol content:
- 1.6 standard drinks
- 22.89% alc./vol. (45.78° proof)
- 22.3 grams of pure alcohol
Join the Discussion
... comment(s) for Mulata Daiquiri
You must log in to your account to make a comment.