Garnish:
Rose petal
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 2/3 fl oz | Caribbean blended rum aged 6-10 years |
| 5/6 fl oz | Pineapple juice (freshly extracted/pressed/squeezed) |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
| 1/2 fl oz | Honey water (1:1) |
| 1/12 fl oz | Dijon Mustard |
| 1 dash | Angostura Aromatic Bitters |
Review:
Mustard is perhaps an unlikely fit with rum, pineapple and lemon juice but they sit together in this very unusual daiquiri-style cocktail. Be careful not to overdo the mustard.
History:
Created by Robb Collins, Group Head Bartender at London Cocktail Club, London, England. "My drink for the Bacardi Legacy UK Final 2017, inspired by my love for films."
Alcohol content:
- 1.2 standard drinks
- 15.06% alc./vol. (30.12° proof)
- 16.2 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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