Velvet Daiquiri
Garnish: None
- 50 ml Ron Santiago de Cuba Extra Añejo 11 Year Old
- 8 ml Kirschwasser (German cherry brandy)
- 30 ml Verjus
- 15 ml Sugar syrup (3/2 ratio sugar to water)
- 5 Dashes distilled shiso leaves
- 5 Dashes distilled coffee
- 2 Dashes of distilled lime zest
- 5 Drops of distilled grapefruit zest
- 3 Dashes of citric acid (30% solution)
The creator says: "Inspired by long and dark Berlin nights. The Velvet Daiquiri is a darker style Daiquiri that highlights the richer flavour profile of the Extra Añejo rum and can be enjoyed year round.
At Velvet we work with local and seasonable ingredients almost exclusively and the Rotovap is a key piece of equipment to our bar program.
So as to still be able to utilize the aromatic profile of citrus, we buy a small amount per year and distill the peels so that we can use these intense essences in small quantities to achieve great results.
For a low tech version at home, simply add 5 coffee beans and 2 Shiso leaves to the shaker and then express the oils of grapefruit and lime zests over the finished drink."
