About
This cocktail, by Kevin Ludwig, is the house daiquiri at one of my favorite Portland bars: Rum Club. This is considered an “industry bar,” as it is frequented by many bartenders when they have nights off. The folks here are genuine and phenomenal, and this daiquiri is one of my favorites. The template is very similar to a standard daiquiri, but there are a few key additions/changes. They opt for a rich Demerara sugar, which pairs well with the aged spirits. This is cut with some maraschino, to bring some brightness, and some bitters and herbsaint (or sub absinthe). I now can’t stop myself from adding absinthe and bitters to my daiquiris 🤤 I was so happy to see this recipe in Jordan Hughes’ book, “Twist.” Though, nothing beats having it in-person at Rum Club!Cheers y’all!
Ingredients
- 2 oz · 60 mlaged rum
- ¼ oz · 7.5 mlmaraschino liqueur
- ¾ oz22.5 ml. fresh lime juice
- ½ oz · 15 mldemerara syrup
- 2 dashesAngostura bitters
- 3–5 dropsabsinthe
Method
- 1
Add all ingredients to shaker tin.
- 2
Shake with ice until chilled.
- 3
Fine strain into coupe or Nick and Nora.
- 4
No garnish, but an extra mist of absinthe is 🤤.
anatomyofadrink.com/cocktails/rum-club-daiquiri