Sol Ardiente

Sol Ardiente image

Serve in

Coupe...
1 spoon Pink peppercorns
2 fl oz Bacardi Carta Blanca Superior White Rum (37.5%)
1 fl oz Fresh pressed pineapple juice
1 fl oz Freshly squeezed lime juice
½ fl oz Giffard Sugar Cane Syrup (Sirop Sucre de Canne)
Top up with Soda (club soda) or sparkling water
  • Display recipe in:

How to make:

MUDDLE peppercorns in base of shaker. Add next four ingredients, SHAKE with ice and fine strain into chilled glass. TOP with splash soda.

Garnish:

Crushed red peppercorns

Comment:

Red pepper and pineapple influences this twisted Daiquiri.

Origin:

Created in 2008 by Anthony Farrell, San-greal Bartending Ltd, Belfast, Northern Ireland. The name translates from Spanish as 'Burning Sun'.

Nutrition:

193 Calories

Buy ingredients

Buy direct from The Whisky Exchange

This ingredient is not currently available for purchase through The Whisky Exchange
Sugar syrup (2:1)

Approximately £0.00 per cocktail *

* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.

×
  • Welcome to
  • Receive updates packed with drinks, bars and cocktails content
  • Please confirm you are over 21 years old and enter your email
  • No thanks, continue to diffordsguide.com
CSS revision c328570