Garnish:
Dehydrated orange slice, pineapple leaves
How to make:
Aromatize the glass by spritzing with absinthe. SHAKE other ingredients with ice and fine stain into absinthe rinsed glass.
| 1/12 fl oz | La Fée Parisienne absinthe |
| 1 2/3 fl oz | Light white rum (charcoal-filtered 1-4 years old) |
| 2/3 fl oz | Lime juice (freshly squeezed) |
| 1/3 fl oz | Difford's Falernum liqueur |
| 1⁄2 barspoon | Orange marmalade |
| 3 dash | Angostura Aromatic Bitters |
Review:
Basically, a bitter orange and clove daiquiri. We found this recipe really sung when we added a splash of water for some extra dilution and half a bar spoon of sugar - perhaps our No Peel Orange Marmalade from Wilkin & Sons was a tad on the sour side - or even our limes. Anyway, once balance adjusted this particular "Breakfast" was very tasty.
Variant:
History:
Originally based on Bacardi Carta Blanca rum, Hemingway Breakfast won the Latvian Bacardí Legacy 2016 and was created by Eduards Trofimčuks at Olympic Casinoin Jelgava.
My aim was to prepare something as good and as simple as the Original Bacardí Daiquiri; to make a cocktail from simple ingredients that you can get at your local store. It has to be fresh, balanced, aromatic, unique and very easy to prepare.
Eduards Trofimčuks, 2016
Alcohol content:
- 1.4 standard drinks
- 23.12% alc./vol. (46.24° proof)
- 19.3 grams of pure alcohol
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