Servir emTaça Coupe
MUDDLE banana with lime juice in base of shaker. Add other ingredients, SHAKE with ice and fine strain into chilled glass.
*Special ingredient #1: * Salted peanut butter syrup made by adding 2 heaped tablespoons of fine sea salt to a bottle of Monin Peanut Butter Syrup. Shake well until the salt has dissolved.
|3 rodela||Banana (peeled)|
|1 fl oz||Freshly squeezed lime juice|
|1 2⁄3 fl oz||Bacardi Carta Blanca light rum|
|2⁄3 fl oz||*Special ingredient #1 (see below)|
|1⁄2 fl oz||Chartreuse Jaune (Yellow Chartreuse) Liqueur|
|3 dash||Peychaud's Bitters|
Adapted from a recipe created for Bacardí Legacy 2017 by Martin Bornemann at WERK 8, Basel, Switzerland.
Inspiration: “A memento not only represents looking back, but also to have something to idolize. This idol could be a musician, or the Cantineros who brought us the legendary cocktails such as the Daiquirí and the Mojito, or it could be the Bacardí family who rose up twice and led us into the new ‘Golden Age of Cocktails.’
My cocktail brings back the iconic Bacardí Banana Daiquirí with a new twist, in a modern, fruity yet dry and well-balanced way.”