What's new here: Coffee liqueur (or chilled espresso, for a less sweet drink) adds an unexpected roasted depth to a citrus-forward tropical daiquiri, and a few drops of saline make every flavor pop.
Method
- Add everything to a shaker and shake hard with ice until well chilled.
- Double strain into a chilled coupe or martini glass.
- Garnish with pineapple and three coffee beans.
Even if you’re not at the beach, you can at least pretend!
Credit
A buddy (thanks, Greg!) sent me this recipe from a Moody Cocktails post (@moodycocktails), and as a big daiquiri fan I had to try it. This is my version after a few iterations.
Make it ours (ideas, not yet tested)
- Coconut fat-wash. Replace the coconut rum with coconut-oil-washed light rum (as in the Crystal Colada) for coconut flavor with less sugar.
- Cascara for coffee. Swap the coffee liqueur for cascara syrup: the coffee cherry’s fruity side instead of the roast.
- Charred pineapple. Char the pineapple before juicing to echo the brûléed garnish.
Enjoy!