Bartender's Choice: 3 Featured Daiquiri Recipes
The spring and summer seasons are the perfect time to enjoy a daiquiri. At our Burlington Tasting Room, we recently began offering weekly featured daiquiris on our menu. While some people might think of a daiquiri in its frozen form as the only way this cocktail is served, that isn’t the case. A traditional daiquiri has just a few ingredients—rum, lime juice and simple syrup. Since rum is one of our main spirits here at Mad River Distillers, we are (of course) big fans of this cocktail, and the nearly endless ways you can put one together using rum infusions or flavored syrups.
Here, we wanted to share a few of our recently featured daiquiri recipes so you can try one (or all three) right at home.
Avoid the dreaded brain freeze with this strawberry daiquiri recipe, which is not frozen but perfectly chilled. It’s also full of flavor, combining Fassionola syrup with Rhubarb Bitters. And, it’s easy to make.
Ingredients - Yields 1 Cocktail
-2 oz. of Rum 44
-1 oz. of fresh lime juice
-1 oz. of Cocktail & Sons Fassionola Syrup
-4 dashes of Fee Brothers Rhubarb Bitters
Combine all ingredients in a shaker with ice. Shake well, then strain into a coupe glass. Add a dehydrated (or fresh) lime wheel as garnish.
BLUEBERRY PASSIONFRUIT DAIQUIRI
For this daiquiri recipe, you’ll need to make a blueberry infused Rum 44. It’s a simple process, but it requires some advance planning as the infusion takes about a week.
Ingredients - Yields 1 Cocktail
-2 oz. of Blueberry infused Rum 44
-1 oz. of fresh lime juice
-1 oz. of Liber & Co Passionfruit Syrup
To make blueberry infused Rum 44:
You’ll need one bottle of Rum 44 and a pint of washed blueberries. Combine both the blueberries and Rum 44 in a tall mason jar. Then shake the closed jar once a day for a week. After a week, strain the contents through a cheesecloth. The reserved liquid is your Blueberry infused Rum 44.
To make the cocktail, combine all ingredients in a shaker with ice. Shake well, then double strain into a coupe glass. Add a lime wedge as garnish.
There are two steps you need to take to prepare for this cocktail. First, you need to infuse a bottle of Rum 44 with pineapple. Second, you need to create a charred pineapple syrup. This will take a little effort (and cleanup time), but trust us, this delicious daiquiri is well worth it.
Ingredients - Yields 1 Cocktail
-2 oz. of Pineapple Infused Rum 44
-1 oz. of fresh lime juice
-1 oz. of Charred Pineapple Syrup
To make the Pineapple Rum infusion:
Take a pineapple. Peel, core and cube it. Place the pineapple pieces in a large Ball jar with one bottle of Rum 44. Shake the jar daily for one week, then strain well through a cheesecloth, and then store the strained pineapple Rum 44 in your refrigerator.
To make the Charred Pineapple Syrup:
Take the remaining cubed pineapple pieces and put them in a braising pan with high walls. Dump out any remaining liquid. On medium heat, char the pineapple until they start to stick to the pan. Let all sides of the pineapple char, then remove from the pan. Add 2 cups of water, and deglaze the pan. Then, add the pineapple and 2 cups of sugar back to the pan, and simmer on low heat, stirring often for 10 minutes. Be sure to keep the pineapple pieces away from the flame during the charring process. Strain, and let the pineapple syrup cool before using.
To make the cocktail, combine all ingredients in a shaker with ice. Shake well, then double strain into a coupe glass. Add a dehydrated (or fresh) lime wheel as garnish.
Now you have three new daiquiri recipes to add to your home bartender’s tool kit! We hope that you try at least one of the infusions so you can see for yourself how versatile the Rum 44 is when it comes to creating infusions and flavorful cocktails. If you want to check out some other infusion ideas, read our Rum 44 Infusions blog post. If you need any supplies, be sure to stop by our Burlington Tasting Room, where you can find our spirits as well as bitters and syrups. Cheers!
Written and published by Brianne Lucas on April 24, 2023.
