This drink is an original creation of Matt “Rumdood” Robold a bartender at 320Main and creator of the Rumdood.com blog. When it comes to rum, his blog is my go to source for answers and from the limited interaction I’ve had with him on the web he seems like a really down to earth guy. Look Normal 2 oz White Rum .75 oz Lime Juice .5 oz Orgeat 2 tsp Absinthe 1 tsp Maraschino 1 tsp Simple Syrup Shake with ice, strain into an Old Fashioned glass over crushed ice. Garnish with a cherry and an orange twist. Notes:
Despite the small amounts of Maraschino and Absinthe they both make their presence known and add extra complexity while the orgeat adds a smooth and rich goodness. You will notice that the directions for making the drink are slightly different then the ones that Rumdood wrote about on his blog. He says to shake with both cubed and crushed ice. After speaking with him he stated that it was something that he picked up after reading a book by Wayne Curtis. It was a pain to do and it didn’t really add anything different to the drink. For this reason I shook mine with cubed ice and strained over crushed ice.
After mixing up the Look Normal I went searching for another daiquiri variation that contained orgeat because I love the silky richness that it adds to a drink. I came across the Freshman Daiquiri which incorporated both falernum and orgeat, created by Theo Lieberman of Lantern’s Keep and Milk and Honey in NYC. How could it go wrong? Freshman Daiquiri 4 oz. White Rum (10 cane) 1.5 oz. Lime Juice .75 oz. Orgeat .75 oz. Velvet Falernum 2 fresh orange wedges Combine all ingredients, shake with ice, strain into two chilled glasses and garnish with a lime wheel Notes:
The orgeat smooths out the drink with the falernum adding its trademark spice. The orange wedge adds hints of orange flavor in the background and a touch of bitterness in the finish.
Tomorrow is the last day for the series, 7 Daiquiris in 7 Days. The last cocktail is the Airmail.
If you missed yesterdays post: Royal Daiquiri
The Royal Daiquiri is a tasty twist on the original daiquiri. The proportions and preparation of my drink are different from the ones originally offered by Don the Beachcomber.
Crème Yvette is a violet, citrus, and vanilla liqueur that was first produced in the 1890′s. It went out of production but was revived by the Cooper Spirits Company, the makers of St.Germain. It is a combination of 4 berry fruits (blackberry, raspberry, cassis, strawberries) that is blended with dried violet petals. At the end of the maceration process honey and orange peel is added. It has rich sweet berry notes balanced out by a delicate violet flavor. Lingering in the background are touches of orange and hints of silky vanilla.
The Royal Daiquiri 2.5 oz Gold Rum (Ron Abuelo 7 Year) 1 oz Lime Juice .75 oz Crème Yvette 1 dash of Orange Bitters Shake all ingredients with ice and strain into a chilled cocktail glass filled with crushed ice. Notes:
Despite the hefty amount of Crème Yvette the drink is not sickly sweet. The floral notes from the Crème Yvette add a nice delicate touch and the vanilla complements the flavors of the rum. There is a delicious berry aroma and flavor that makes you yern for the long warm days of summers.
7 Daiquiri’s in 7 Days continues with the: Look Normal and a bonus drink, the Freshman Daiquiri
If you missed yesterdays Daiquiri Post: La Florida Cocktail
To the modern drinker, this is the most widely known variation of the daiquiri. Usually it’s served frozen, with a topping of whipped cream or a sugared rim. Rarely are there even fresh strawberries in the mix. So in creating the strawberry daiquiri I offer 2 variations; one which contains fresh strawberries and the other a wonderful strawberry shrub made from fresh strawberries.
Strawberry Daiquiri 2 oz White Rum (Brugal Blanco) .5 oz Lime Juice .25 Triple Sec (Luxardo Triplum Triple Sec) 5 or 6 Strawberries hulled and quartered Muddle the strawberries with the lime juice and triple sec in a cocktail shaker to create a thick paste and extract all the juice. Add the rum, ice, shake, and double strain into a chilled cocktail glass. Notes:
Double straining is crucial for this drink in order to keep the muddled and pulverized bits of strawberry from ending up in the drink. This is tart and refreshing without being overwhelmingly sweet. The strawberry flavor remains fresh and crisp, complemented by the funky qualities of the rum. The triple sec helps take a slight edge off the drink while adding an underlying orangey sweetness.
Bonus Alert! This daiquiri uses the homemade strawberry shrub that I wrote about in a previous post. Strawberry Shrub Daiquiri 2 oz White Rum .5 oz Lime Juice .5 oz Strawberry Shrub .5 oz Simple Syrup Shake all ingredients with ice an strain into a chilled cocktail glass. Notes:
This drink is a delicate pink and not the deep red of its sister. The strawberry shrub works beautifully in this drink with the zing of the vinegar wonderful nuance.