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All cocktails Tropical Daiquiri

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Tropical Daiquiri

Anytime · Aperitivo/aperitif · Elevenses/afternoon

3.8 29 ratings

Ingredients

1 2/3 oz Aged rum (6-10yr)
2/3 oz Pineapple juice
1/2 oz Lime juice
1/4 oz Grenadine syrup
1/12 oz Sugar syrup 'rich' (2:1)

How to make

Serve in a coupe glass

Method

  1. 1 Select and pre-chill a COUPE GLASS.
  2. 2 Prepare garnish of pineapple wedge on rim.
  3. 3 SHAKE all ingredients with ice.
  4. 4 FINE STRAIN into chilled glass.

Flavour profile

15.5% alc./vol. · 1.1 standard drinks · 184 calories

History

A seriously tangy Daiquiri, best made with a well-aged Jamaican rum with funk.

This drink appears in David Embury's 1948 book, The Fine Art of Mixing Drinks. Embury called for the following proportions: TROPICAL 1 part Lime Juice 4 parts Jamaica Rum Crushed, sweetened Pineapple 1 dash Grenadine to each drink To prepare, a slice of fresh pineapple should be sprinkled with sugar and crushed, ideally in a Waring Blender, though a bar glass and muddler will suffice. This crushed pineapple is then combined with the lime juice, Jamaica rum, and grenadine in a shaker filled with crushed ice. Shake vigorously until well-chilled. The cocktail can be served strained into a cocktail glass or, alternatively, poured into a large wine glass with the ice and pineapple shreds, accompanied by straws.