By Manon Lavalard,
L'Artchimiste, Lyon, France
Caribe Especiado
Glassware: Coupette
Garnish: Dehydrated roasted pineapple
Method: Add ingredients into shaker with ice, shake and fine strain. Garnish with Dehydrated Roasted Pineapple.
Inspiration: This Daiquiri is an ode to Cuban cuisine. By using pineapple and cumin, I wanted to bring out the tropical, savoury side of a dish. Inspired by the classic Pollo con Pina or Pina Rellena, I tried to accompany the pineapple with these aromatic spices that are so common in local cuisine, to create a unique Daiquiri that would transport us to the Caribbean.
Blended by the 8th generation of Rum Masters from the city of Santiago de Cuba, Ron Santiago de Cuba Añejo 8-year-old is a blend of rums aged in white
Santiago de Cuba Carta Blanca is aged in white oak barrels, blended and then returned to cask for a final resting period.
A blend of rums aged a minimum of 11 years in a combination of different types of reused white oak casks.
A blend of rums aged a minimum of 12 years in a combination of different types of reused white oak casks.
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