Let's be honest. We could all still use a cocktail right about now…
Last week we learned how to make my favorite cocktail of all time, I hope you had a chance to enjoy one…or three. This week we’ll learn how to make….my other…favorite cocktail of all time. The Daiquiri #4. This one is a slight twist on the classic Daiquiri which is an amazing cocktail on its own. So put on your favorite Hawaiian shirt and join me at the swim up bar while we make this delicious tropical treat …What? You can’t decide which Hawaiian shirt is your favorite? Me either, it’s a trick question, I love them all equally☺. Ok, grab your coconut shell cocktail shaker and let’s get started (am I the only one that has started annoying all of my coworkers/family/friends by using a beach background for all my work Zoom meetings?)
The Daiquiri #4
Instructions, tips & tricks are written out below. I've also linked a video from the OHB Craft Cocktails Instagram page, in case you would like to see the cocktail making in action:
https://www.instagram.com/tv/B_YJaZnpcSn/?utm_source=ig_web_copy_link
Comment below and let me know what you think. And, be sure to share your cocktails & the creative solutions y'all come up with. Best make-shift cocktail shaker pic gets a shout out in the next post!
Ingredients
1) Rum
- I like to use a white rum for this one but feel free to use whichever rum you like. Plantation 3 Star and Flor De Caña Extra Seco are two rums that you’ll easily find at most liquor stores and are relatively well priced. (Even the ¼ bottle of Bacardi that was leftover from the teachers’ spring break will do fine)
2) Luxardo Maraschino Liqueur
- I love the addition of this liqueur. It adds just a touch of body to the cocktail and I think helps balance some of the tartness of citrus. Without this addition you still have a classic daiquiri which is delicious on its own.
3) Lime Juice
-It’s very important that this is fresh. Lime juice loses its freshness very quickly. I recommend using it within 2 days of juicing (I’m serious, this is not like the Thai noodles that are 5-6 days old, and you think, well if they smell fine, they must taste fine. Also, don’t try to substitute for fake lime in that little plastic lime bottle. Real Lime squeezed from an actual small green lemon-like fruit is a must!). Strain it as much as you can and store in an airtight container with as little air inside as possible.
4) Rich Simple Syrup
-This is simple syrup made at a 2:1 ratio of sugar to water. It lasts longer (indefinitely) than 1:1 simple syrup and introduces less water to the cocktail, allowing for a more concentrated flavor (and it’s got rich right in the name, so how bad can it be? I wonder if it is single?...yup, there it is, proof that this quarantine has me acting like I eat paint chips☹).
5) Ice
-I always list this because it is as important as any other ingredient. I won't bore you with the nerdy science but try to keep your ice fresh. In other words, don't let it sit in a bowl on the counter for a long time before use (and try not to use the stuff in the party ice bag that has melted and refrozen 3 times since being left over from the last time we were allowed to see other humans).
6) Garnish- Brandied Amarena Cherry
-These are the best! You’ll see in the video that I stored my cherries in a homemade Grand Marnier (Orange liqueur made with Brandy). Feel free to experiment and store yours in a spirit of your choice (…What’s that Karen? Sure…sure… you can store yours in straight tequila. I guess that explains your choice of hat…)
Tools/Techniques
Cocktail Shaker Tins
These can be purchased easily online but in a pinch you can use just about anything as long as it has a secure lid (One of those aluminum water bottles is perfect. Have an old protein shake container lying around from your Beachbody days…? Nice. Your kid isn’t paying attention so you use their transformers thermos to shake up a treat for momma…? Well played.)
Jigger
Arguably the most important tool in your arsenal. I love Leopold jiggers (used in the video) or Japanese jiggers with multiple measurements inside. Trust me, the key to great drinks is accuracy and consistency. When using the largest measurement, you'll want to fill this all the way to the top...and I mean allllll the way! If you don’t want to wait for the one you ordered on Amazon, then you can use tablespoons, teaspoons, or any other measuring cups (hint: cough syrup comes with a little measuring cup ☺). Just google whatever conversions you need (or if you are like me, reference the 9-year-old sticky note inside my cabinet door) it's super easy.
Strainer
A proper strainer is deceptively effective. The spring on the Hawthorne style strainer is very effective at trapping ice shards and juice pulp. The tighter the spring coils the better. You can also just pour through a fine sieve, spaghetti strainer, or whatever you have.
Serving glass
Coupe, Martini, Rocks, Double Old Fashioned...Red Solo Cup...empty jam jar, it's all up to you
Ok, let’s get started!
First, let’s make Rich Simple Syrup. This one is pretty “simple”. Measure 2 parts sugar and 1 part hot water. For example, 1 cup of sugar and a .5 cup of water. Combine in a container and stir until fully dissolved. You can also use room temp water and just heat the mixture up on the stove. Make sure not to boil the water or you’ll begin to caramelize the sugar (Mmmmmmmm, caramel…Sorry, I got distracted. Not sure why I said caramel like it was a bad thing. If you overheat the simple sugar, I guess you could add cream and butter have a delicious caramel candy…but I digress) Hopefully this goes without saying but please, unless you’re in the market for lava lips, let this cool down before you use it.
Ok, now juice some limes. Start by peeling the limes, save the peels. I’ll explain later. Then, cut the limes in half (hamburger not hotdog) and juice however you can. Let’s run that juice through a fine-mesh strainer if you have one (If you ended up using the spaghetti strainer just make sure it doesn’t smell like old tomato sauce). This will help the leftover juice stay fresh longer. Store in an airtight container and refrigerate for up to 2 days.
Time to build this cocktail! Combine ingredients in the smaller metal shaker tin:
3-4 Lime peels (express/squeeze them into the tin first)
1oz Fresh Lime Juice
.5oz Rich Simple Syrup
2oz Rum
2 Barspoons (1 teaspoon) of Luxardo Maraschino Liqueur
Fill with ice
Now the fun part, shake it like it stole from your chocolate cake! If you are using shaker tins for the first time: place the larger tin over the smaller tin, aligning one side so it’s flush. Now to lock them together. Smack that tin like it’s reaching for dessert before it finished its peas. Hold the combined shaker so the larger tin is facing away from you. Now, shake vigorously for 6-8 seconds. Once the tin becomes fully frosted you’re done. To release, using the heel of your hand, smack the tin just off to the side of where the two meet. Remove the small tin, leaving the cocktail inside the larger tin.
Time to strain and serve. I'm sure this one is self-explanatory (but I am going to explain anyway. I mean, who says “self-explanatory”, and then does not immediately follow that up with a long oxymoronic explanation). Pour you’re the delicious concoction from your shaker through as fine a strainer as you can into your cup. Try to give the tin a little shake to get all of the cocktail off of the ice.
The classic presentation is to be served up (tall glass with no ice), but if you're having yours over ice, try to use the largest cube you can get your hands on. Put the ice in the glass first, then pour slowly over it.
Hint: if you leave the large cube sitting out for a couple of minutes it will temper and not crack and fall apart when you pour liquid over it.
Double Hint: Store your glass in the freezer while you make this cocktail. It will help keep the drink cold longer and keep the ice (if on the rocks) from melting as fast.
For the garnish, an Amarena Cherry is traditional. Again, I highly encourage you to play with storing your cherries in different spirits and liqueurs.
Okay, your work is done. Whew! Time to enjoy that delicious Daiquiri #4. As always, feel free to experiment and adjust these recipes and techniques to your liking. There's no point in drinking something that's not designed perfectly for you. You deserve it!
CHEERS!
Blog post created and submitted by:
Jason Drumwright
Co-Founder
One Handed Bartender
404-850-2900
@onehandedbartender