Tiki meets the aperitivo/digestivo in this sweet 'n' sour almond daiquiri. Like other daiquiris, this cocktail benefits from dilution, hence its serving...
Both fresh and deep, a different cocktail that could satisfy a crowd. It does need to rest - and dilute. I used Wray & Nephew white overproof rum- unfortunately it actually dominated the taste a bit too much a bit too long. Next time I will use the (slightly) less funky Hampden 8 yr. The rum used was R. L. Seale's Barbados rum 46 %.
Delicious. Feels almost like a Mai Tai built to drink in the wintertime, around a roaring fireplace. The nutmeg (or whatever else you have on-hand for a similar effect, a cinnamon blend worked well for me at one point) is a must.
Agree with Meaghan Dorman that Appleton Reserve (8-yr-old) and Smith & Cross are a good pairing with Averna, though I still don't get the "Pacific" thing. Had half a lemon so used that with a lime (always mixing for 2 in our house) and suspect the blend works better (less bitter) with the Averna than all lime. No Difford bitters so used Bittermen's Elemakule Tiki Bitters to much household acclaim.
I used Wry and Nephew as well. In my (taste buds') view, it dominated a bit too much too long. Next time I will use the (somewhat) less funky Hampden 8 yr - as mentioned in Diffords' spec.
Hit submit too soon. Very good cocktail. It bridges Tiki and digestivo quite nicely. It rather makes me want to further experiment with amaro/Jamaican rum combinations.
What a wonderful cocktail. A little tiki and a little daiquiri. Not overly sweet and the Amaro adds just a hint of bitter.
Did try using the same rums as originally used in the recipe.
After our initial taste, we did add 3 drops of Difford's Daiquiri Bitters. While I think the bitters could be optional, it did soften the cocktail and bring a little of the bitter forward.
10 ml
OFTD
20 ml
Homemade pineapple rum arrangé (OFTD, zacapa 23, agua ardiente de Madeira, Havana club 3, simple syrup)
15 ml
Jamaica WP 2013 transcontinental
15 ml
Amaro Lucano
22.5 ml
Lime juice (freshly squeezed)
15 ml
Monin Orgeat Syrup (sorry)
4 dashes
Angostura Bitters
1 dash
Homemade allspice dram
1 splash
Branca menta
1 pinch
Extra fine salt
2 drops
Marzipan flavour extract