Tuesday, April 9, 2013

rum club daiquiri

2 oz Baccardi 8 Rum (Don Q Añejo)
3/4 oz Lime Juice
1/2 oz Demerara Syrup 2:1
1/4 oz Maraschino Liqueur (Luxardo)
1 dash Angostura Bitters
6-8 drop Absinthe (Obsello)

Shake with ice and strain into a cocktail glass.

After the Dunhill, I reached for the rum booklet of The Cocktail Hour series. There, I spotted the Rum Club Daiquiri created by Michael Shea. I regret not making it the Rum Club when we were in Portland, Oregon, last October, especially since we were close -- we made it to Beaker & Flask next door, but our timing did not allow for it. Apparently, it is one of the industry hangouts for the Portland bartending scene.
rum club daiquiri michael shea
The Rum Club Daiquiri appeared like a Hemingway Daiquiri with bitters and absinthe but without the grapefruit juice. On the nose, the rum's richness and the bitters' spice began the drink. A lime sip contained some of the Maraschino liqueur's cherry flavors, and the swallow showcased the rum, nutty Maraschino, and spice notes.

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