Caf & daq
I’m keeping the tropical vibes going today with a tasty daiquiri riff. Is that redundant? I feel like most daiquiris are awesome (if made with good ingredients, I suppose). This one is a caffeinated riff, including a delicious coffee liqueur kindly sent to me from @misceoliqueurs.
Coffee and rum are no strangers, as are pineapple and coffee. The trio is perfection. I chose Chairman’s Reserve to split with the pineapple rum for its slight funk, caramel notes, and a touch of grassiness that comes from the partial sugarcane. Along with the turbinado syrup, there were plenty of dark, rich notes of burnt sugar that complemented the coffee and led perfectly to the touch of Fernet as a back-end note to tie it all together— while still bringing the fresh brightness expected in a daiquiri.
Recipe
1oz pineapple rum (@plantation.rum)
0.5oz aged rum (@chairmansreserveofficial)
0.5oz coffee liqueur (@misceoliqueurs, gifted)
Barspoon Fernet Branca (@fernetbranca)
0.25oz rich turbinado syrup
0.75oz lime juice
Shaken, served up, garnished with dehydrated lime + coffee beans. Cheers!!
