Swill & Suds

Our take on a #DiploDaiquiri

July 20, 2015
Our take on the classic daiquiri | SwineAndSwill.com

A representative for Rum Diplomatico approached us recently about their #DiploDaiquiri contest and asked if we’d participate. It sounded exciting, so I agreed. I’m too late to qualify anymore (deadline was yesterday), but I just had to get this post up.

I just attended my first ever Tales of the Cocktail in New Orleans and, as it happens, I let the excitement of that whole deal distract me from finishing this post in time. National Daiquiri Day was yesterday, but there’s no deadline on a good cocktail. While disqualified from the contest, I still wanted to post this for you, our readers. This rum is unlike any other I’ve had … In a good way! Check it out and let us know what you think!

Disclosure: We received a care package containing a free sample bottle of Reserva Exclusiva from Rum Diplomatico as part of the contest. Opinions expressed are our own.

I’m not a veteran bartender. In fact, I’m still learning the basics for my home bar. With that in mind, I was very pleasantly surprised when a representative from Rum Diplomatico asked us if we would participate in their “#DiploDaiquiri” contest. To make it easier, they offered to send a bottle of their flagship Reserva Exclusiva (along with a few other nifty items). You better believe I jumped on that!

Ok, so after making sure to sample the rum neat, to get an idea of what I’ll be working with, I had to have another taste. It’s incredibly rich and smooth, just a bit sweet and very warm. I immediately had a basic idea of what I wanted to try for but wasn’t sure of the best way. Deciding on a sweetener was easier, as I wanted something richer than simple syrup. Both the sweetener and any modifiers needed to complement and accentuate the notes of the rum, so something like Demerara was my first thought. Unfortunately, I don’t have any on-hand and it’s not something I can just go pick up at the grocery store. So, Farah suggested brown sugar syrup. “Brilliant!” I said.

Ok, so we changed the sweetener up, but that’s hardly something “new” (at least to my mind.) I wanted to try a modifier. I had tried Velvet Falernum because of the citrus and almond notes, but I just couldn’t strike the right balance. It always seemed to need something more. I considered a few others, but in the end, decided on Disaronno. Its flavor profiles share many characteristics, despite just how different they are, making them a great match, in my opinion.

Even with that, it was missing something. It needed a bit more life, as neither the Disaronno nor the syrup could fully balance the tart lime, but any more of either was just too much. I reached for a bottle of orange bitters, but at the last second grabbed the Peychaud’s instead. I’m glad I did! It seemed to pep the drink up a little without screwing with the citrus or sweetness levels. “THIS…” I thought, “is worth posting.”

So, in the end, this is what I came up with. I tried to keep it simple and still daiquiri-worthy. Give it a shot and tell us what you think!

Shaded Cane Daiquiri

1.5 oz. Rum Diplomatico Reserva Exclusiva
0.5 oz. fresh lime juice
0.25 oz. homemade dark brown sugar syrup
0.25 oz. Disaronno
1-2 dashes Peychaud’s bitters (to taste)
Garnish: Lime wheel (optional)

Combine all ingredients and shake with ice, strain into a chilled cocktail coupe. Garnish with a lime wheel.

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1 Comment

  • Reply Lauren Ritchie July 28, 2015 at 4:41 pm

    Hand shaken daiquiri’s are my go to drink right now, this is awesome!!!

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