Here at RRC we’re not afraid to make a fruit Daiquiri. Sadly we are afraid we’re a day late. The new job and schedule woe’s aside we thought we’d use this MxMo, hosted by Andrea of the Gin Hound blog, to shine light on the right way to make a fruit Daiquiri.
I know I just curled some folks toes. “How dare you call those abominations a daiquiri!” Often times I agree with them. Something that looks and tastes like artificial soft serve ice cream is no daiquiri. But building from the example of the Mai Kai banana daiquiri refreshing balanced fruit daiquiri’s are attainable. Don’t believe me? Look for the recipe in Beachbum Remixed and try for yourself. There are two rules when assembling a fruit daiquiri the right way. First always include some fresh lime juice, it provides balance and is essential. Second, make sure your fruit is very fresh, no bottled purees or cans allowed.
Cherries seemed to be a perfect vehicle to play with here. And while the shrub I made didn’t quite yield cocktail gold, this was sure tasty. I named it the Oregon Outcast because fruit daiquiri’s are often snubbed. And they grow cherries in Oregon right?
2 oz El Dorado 12 year demerera rum
½ oz fresh lime juice
½ oz double strength honey syrup
½ cup fresh pitted cherries
1 dash Bittermen’s elemakule bitters
½ cup crushed ice
Blend on high for 30 seconds and pour into a goblet. Serve with a fresh cherry with no whipped cream or other garbage in sight.
This drink has a rich and at time chewy texture. But all the flavors meld really well. Lightly smokey rum and sweet clover honey play well with sour lime and tart cherry. It’s not the most complex drink, but the spice from the bitters really helps take it over the top.
Thanks again to Andrea and Gin Hound for hosting, and until next time…
“You get hammered America!” – JFL