About
This is another original that came from a pretty simple craving. I wanted a Daiquiri, had some vanilla-passionfruit foam left over from the Clarified Mai Tai I made for the Pride party, and figured I might as well put it to use. I added a couple dashes of chocolate bitters to the rum, lime, and sugar before topping everything with the foam. The Daiquiri underneath stays bright and funky, while the passionfruit, vanilla, and chocolate add a few extra layers without taking it too far from what I wanted in the first place.Cheers y’all!
Ingredients
- 2 oz · 60 mlfunky Jamaican rum
- ¾ oz · 22.5 mlfresh lime juice
- ½ oz · 15 mlsimple syrup
- 2 dasheschocolate bitters
- vanilla-passionfruit foam, to top
Method
- 1
Add all ingredients except vanilla-passionfruit foam to a shaker tin.
- 2
Add ice and shake until chilled.
- 3
Fine strain into a chilled coupe.
- 4
Top with vanilla-passionfruit foam.
VANILLA-PASSIONFRUIT FOAM
- 4 oz · 120 ml. water
- 4 oz · 120 ml. passionfruit syrup
- 1½ oz · 45 ml. vanilla syrup
- ½ oz · 15 ml. Sūpāsawā or fresh lime juice
- 1.8 g methyl cellulose
- 0.5 g xanthan gum
- 1
Combine all ingredients in a blender.
- 2
Blend on high for 10 seconds.
- 3
Transfer to a cream whipper.
- 4
Charge with one N₂O cartridge and shake vigorously.
- 5
Charge with a second N₂O cartridge.
- 6
Refrigerate for at least 30 minutes before using.
- 7
Keeps refrigerated for up to 3 days.
anatomyofadrink.com/cocktails/funk-and-foam