HAPPY DAIQUIRI DAY!!! Still a favourite among those both in and out of the industry. Supposedly gifted to us byJenning Cox in 1898.
So here is a Daiquiri twist that sort of fell into place. With the gorgeous weather we've been having, I'd made some pineapple salsa to go with my BBQ and I saw this golden nectar in the bottom of the bowl. And on trying it, I realised it could make something very interesting.
Not only that, but the flavour profile would go perfectly with the Barcelo Imperial rum I had brought from Dominican Republic. For an aged rum, its not overly sweet. It has lots of fresh, green fruit flavours with enough of spice and ethenol hit for it to stand up against some big flavours, so I knew it would work.
So here's two recipes, one for a banging salsa, and one for a Daiquiri on the side. If you wanna skip the salsa, just juice the pineapple and let infuse with the other ingredients for a few hours.
- 1/2 Pineapple, diced
- 1/2 Red Onion, diced
- 1/2 Red Chili, deseeded and diced
- Juice of 1/2 Lime
-Handful of Corriander leaves (cilantro) - Tablespoon of Caraway seeds.
- 50ml Barcelo Imperial Rum
- 50ml Pineapple Salsa juice
- 15ml Lime Juice
- 12.5ml Rich Sugar Syrup
Shake hard and double strain into a frozen coupe. Garnish with a coriander leaf (Cilantro for American folk). #cocktail #cocktails #daiquiri #daiquiris #daiquiriday #nationaldaiquiriday #rum #barcelo #pineapple #salsa