Welcome back to Mixology 101
The longest days of the year bring relaxing evenings outdoors, and the perfect way to enjoy the rays of sunshine is with a daiquiri.
This drink introduces you to an indulgence from the Dominican Republic called Chinola, or passion fruit, in the form of a liqueur by the same name. The yellow flesh of the fruit reflects the sun with citrus and aromatic notes and a bit of tartness that goes well with daiquiris. Here we pair it with a white crème de menthe from Tempus Fugit, which retains the peppermint hallmark of crème de menthe with some light herbal notes to balance its intensity.
For our base we borrow a mix of blended rums from Nicaragua that are aged for an average of four years in bourbon barrels. This aging helps the rum stand up to the complexity of flavors in the two liqueurs and gives body and strength to the cocktail. Peychaud’s bitters will add some spice of anise and nutmeg and enhance the mint flavor. Lime juice and a little simple syrup round out this drink. Shaken hard with ice to mix, chill, aerate and dilute this concoction, the fruits of this labor will elevate your summer evenings.
First, the tools: For this cocktail you will need a measuring jigger, a cocktail shaker, a hawthorne strainer, and a champagne coupe or large martini glass.
Next, the ingredients: To the cocktail shaker add:
- 2 dashes Peychaud’s bitters
- .25 oz. simple syrup
- .75 oz. lime juice
- .25 oz. Tempus Fugit Crème de Menthe Glaciale
- .75 oz. Chinola passion fruit liqueur
- 1 oz. Flor de Caña 4 Añejo Oro
We add the ingredients in the order above, first the non-alcoholic ingredients and then smallest volume to greatest. By doing so, we minimize the potential cost in case we make a mistake along the way, keeping the costly components last.
Finally, the process: Chill your champagne coupe or martini glass with ice water or by leaving it in the freezer. After adding your ingredients to the cocktail shaker, fill it with ice and shake hard for 10-15 seconds. Strain your cocktail into the prepared glass and garnish with a fresh sprig of mint.