About
This is one of my original creations, made with Pineapple Amaro from Heirloom Liqueurs (@heirloomliqueurs). It keeps the familiar rum, lime, and sugar structure of a Daiquiri, while the amaro adds ripe pineapple, herbal depth, and a gentle bitterness. Grapefruit oleo saccharum brings another layer of fragrant citrus that works especially well with the pineapple.Cheers y’all!
Ingredients
- 1 oz · 30 mlblended white rum
- 1 oz · 30 mlpineapple amaro
- 1 oz · 30 mlfresh lime juice
- ½ oz · 15 mlgrapefruit oleo saccharum
Method
- 1
Add all ingredients to a shaker tin.
- 2
Add ice and shake until chilled.
- 3
Strain into a chilled coupe or Nick and Nora.
- 4
Garnish with a fresh or dehydrated lime wheel.
GRAPEFRUIT OLEO SACCHARUM
- 150 g. grapefruit and lemon peels
- 200 g. white sugar
- 1
Peel the citrus, avoiding as much of the white pith as possible to limit bitterness.
- 2
Add the peels to a container and cover with the sugar.
- 3
Mix briefly to coat.
- 4
Let sit at room temperature for 8 hours or overnight, stirring occasionally as the sugar draws out the citrus oils and dissolves.
- 5
Strain out the peels.
- 6
Bottle and refrigerate.
anatomyofadrink.com/cocktails/pineapple-amaro-daiquiri