Snobby craft cocktails have unfairly relegated the daiquiri to the frozen drink machines at Mexican and beach themed restaurants. Daiquiri’s have feelings too, and the more sophisticated side of daiquiris is screaming for attention amid the sea of apothecaric cocktails being stirred and shaken with premium distillates, small batch bitters, and fresh local fruit and herbs.
Meet Daiquiri #2, one of the five classic daiquiri recipes found in any mixology guide, aptly named “Number 2.” Take this classic recipe uptown with Charboneau Gold Rum, the newly released local rum made in small batches at Charboneau Distillery in Natchez, Mississippi mixed with freshly squeezed fruit juices.
We think Dear Daiquiri will feel our love in this recipe!
Recipe: “Daiquiri #2”
- 2. oz. Charboneau Gold Rum
- .5 oz. orange curacao
- .5 oz. freshly squeezed orange juice
- 1 tsp. sugar (finer sugars will dissolve easier than granulated)
- .5 oz. freshly squeezed lime juice
- Pour all ingredients into ice-filled cocktail shaker and shake well until cold.
- Strain into chilled glass and garnish with a twist of orange peel.
>> Thanks to our resident cocktail expert, Mitchell Earrey at Livingston Cellars, for sharing this recipe. All of the ingredients needed can be purchased at Livingston Cellars in the town of Livingston.