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Jack Smith

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I agree with an earlier commenter: a little saline ties the lime and the chocolate flavors together. A little salt helps most daquiris, particularly this one.
I used a 5ml 2:1 simple syrup and a 5ml honey (not honey syrup) mixture for the honey syrup and it turned out wonderfully. The cognac, banana, and honey flavors complement each other really well.
I found it way too dry (this might be since I am in the US and so I am using Heaven Hill's American Dubonnet and not the real French kind, though HH's version has worked well for me in many other cocktails). To sweeten, I used 10 mL of a supermarket agave and caramel coffee sweetener, which fit well with the chocolatey notes from the US Dubonnet and the mezcal. Probably regular agave would have worked too.