Garnish:
Lime wedge on rim
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 3/4 fl oz | Italicus liqueur |
| 3/4 fl oz | Rhum Clément Blanc |
| 3/4 fl oz | Light gold rum (1-3 year old molasses column) |
| 1/2 fl oz | Lime juice (freshly squeezed) |
| 1/3 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 6 drop | Difford's Daiquiri Bitters |
| 1/3 fl oz | Chilled water (omit if wet ice) |
Review:
Your choice and alcohol strength of rhum and rum and will dramatically affect this finally balanced and delicious cocktail, along with Martinique rhum it seems fitting to use a lightly aged Cuban rum, if you have access to one.
History:
Adapted from the Italicus Daiquiri created by Julio Cabrera at his Cafe La Trova in Miami, USA. Julio's son, Andy Cabrera, made his father's delicious Daiquiri for me after the Art of Italius Aperitivo Challenge in May 2024 with Rome's famous Colosseum as a backdrop.
Alcohol content:
- 1.2 standard drinks
- 16.16% alc./vol. (32.32° proof)
- 16.6 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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