Wednesday, October 15, 2025

death daiquiri

3/4 oz Planteray OFTD Rum
3/4 oz Wray & Nephew Overproof White Rum
3/4 oz Smith & Cross Rum
1 oz Lime Juice (3/4 oz)
3/4 oz Pineapple Syrup
1 dash Angostura Bitters

Shake with ice, strain into a coupe glass, and garnish with a lime wedge (no garnish).
Another one of the recipes that I had been saving up until the next batch of pineapple syrup was the Death Daiquiri at Rosewater in Houston that I garnered through online recipe flashcards. The closest thing that I had tried to this was the Hop, Skip, and Jump, a Jamaican rum-pineapple syrup Daiquiri that utilized a little Becherovka instead of Angostura Bitters for spice and depth. Rosewater's social media had a post in 2024 that described an updated offering: the Infinite Death Daiquiri utilizing an infinity bottle of overproof rums; but here I would making the original. In the glass, it proffered up caramel, complex rum funk, pineapple, and clove aromas to the nose. Next, lime and caramel notes on the sip opened up into funky and burly rum, pineapple, and allspice flavors on the swallow.
posted by frederic at 8:00 AM
ingredients: , , , ,

1 comment:

Chris B., Santa Fe said...

I don't have Planteray OFTD Overproof Rum so I used their Original Dark instead. No pineapple syrup so used 1 oz pineapple juice + 1/4 oz agave syrup. 2 dashes Angostura. I shook with the lime husks for added protection against scurvy. There's a lot more going on here than in a standard daiquiri, apart from elevated proof. This was big and complex enough to merit a tiki mug instead of a coupe.

November 11, 2025 at 11:38 PM

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