Spring Daiquiri

Spring Daiquiri

By Julio Santana Rodríguez,
Yarini Restaurant, Cuban restaurant in Havana, Cuba

Spring Daiquiri

Glass: Coupe
Garnish: Frosted with sugar rich, sea salt and lacto- fermented lemon powder
Method: SHAKE all ingredients with ice and fine strain into chilled glass.

  • 60 ml Ron Santiago de Cuba Extra Añejo 11 Year Old
  • 45 ml Hibiscus Flower Cordial and lacto-fermented lemon
  • 1 splash Wild red rose

The creator says: ""Appetizer cocktail, with striking ruby colour that puts the new global trend techniques of cocktails without walking away from the original recipe made by Jennings Cox in 1896. It is a balanced cocktail, floral, citrus, made to enjoy at any time of the day. Inspired by the rebirth of Ron Santiago de Cuba, this being a new stage, being his Spring."

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