Name: Mulata Daiquiri
Total time: 3 min
Cuisine: Cocktail
Ingredients: 60 ml Aged rum (6-10yr); 7.5 ml Dark crème de cacao; 7.5 ml White crème de cacao; 15 ml Lime juice; 7.5 ml Sugar syrup (2:1); 3 drop Saline solution 4:1

Mulata Daiquiri
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Serve in a Coupe glass

Ingredients:
2 oz	Caribbean blended rum aged 6-10 years
¹⁄₄ oz	Dark crème de cacao liqueur
¹⁄₄ oz	White crème de cacao liqueur
¹⁄₂ oz	Lime juice (freshly squeezed)
¹⁄₄ oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
3 drop	Saline solution 4:1 (20g sea salt to 80g water)

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of lime wedge.
SHAKE all ingredients with ice.
FINE STRAIN into chilled glass.
Garnish with lime wedge.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

A classic Daiquiri with aged rum and a hint of chocolate.

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Variant:

Blended with crushed ice.

History:

Thought to have been created by Constantino (Constante) Ribalaigua Vert at Havana's Floridita bar, but in the Cuban book, Bartender's Sixth Sense, the Mulata is said to have been created in the 1940s by one Jose Maria Vazquez.

This cocktail was originally made with Bacardi Elixir, a liqueur made by infusing plums in rum, but since the 1970s, crème de cacao liqueur has been used as a substitute.

Production of Bacardi Elixir ended when Bacardi was forced to leave Cuba, but a small batch of around 60 bottles was made to celebrate Bacardi Legacy Competition in April 2013.

See: Daiquiri cocktail history

More cocktails by Constantino "Constante" Ribalaïgua Vert

Nutrition:

One serving of Mulata Daiquiri contains 241 calories

Alcohol content:

1.5 standard drinks
20.91% alc./vol. (20.91° proof)
20.4 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Showing 6 comments for Mulata Daiquiri.
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Henry Tran

7th June at 14:46

I added 7.5ml and I think it's more balance, at least for my palette.

Henry Tran

8th June at 06:58

I mean adding 7.5ml more of lime juice.

Jack Smith

1st January at 00:35

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.

Ruth Harvey

22nd November 2024 at 17:29

Armed with 2 new bottles (white and brown crème de cacao) and Mr H's request for a rum based fruity cocktail I stumbled on this...and we like it very much!

G. M. Genovese

17th October 2024 at 12:24

Having just tried this served up with Rhum Barbancourt 8 and Cartron dark as the whole of the creme de cacao, I would opt to serve this instead over a few cubes. Not sweet enough to do with crushed ice... Much more rich, dynamic flavor with El Dorado 8 and Tempus Fugit creme de cacao. Serving suggestion still applies. Either way, could use a drop or two of saline.

Tikiman123

9th May 2023 at 08:51

I made this yesterday and rated it. But would it not be more real to the original if a elixir de Cuba was used opposed to crème de cocoa?

letti pearce

24th June 2022 at 16:12

Made this with dark creme de cacao only as I have no white, and about half the sugar as we don’t like things too sweet. It makes a lovely dark and slightly bitter chocolate daiquiri.

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