Daiquiri Week: Chinato Daiquiri Cocktail Recipe
In celebration of the beginning of high summer, we’re stocking up on rum and limes and making Daiquiris all week. You might be most familiar with the Daiquiri during it’s sloppy mid-modern period when it was served out of slush machines, with artificial colors and flavors to match. That’s not what the Daiquiri really is. It’s a perfect, simple, and elegant cocktail that reintroduced the US to rum just as the 20th century was beginning. This week, we’re celebrating the classic Daiquiri and its cocktail revival homages.
Today’s drink definitely fits in the homage category. It still has a rum base, as Daiquiris mostly do, and lime. But the use of a dark rum instead of a white is quite the departure, as is honey instead of simple syrup. And the addition of chinato is practically scandalous. If the Scandinavian Daiquiri is an exercise in deprivation–what if you had no access to rum?–this drink is an exercise in luxury: what if you could choose anything?
So what if it’s like KD going to the Warriors? Like everything we’ve ever tasted with either Lyon Dark Rum or Mancino Chinato, it’s sumptuous and delicious. Rich, well-rounded, and sweet, it’s the Daiquiri for when the sun goes down, on a special occasion, with s’mores made with a particularly decadent chocolate.
This recipe was created by Leith Shenstone.
- Combine everything in a cocktail shaker.
- Add ice to just above the level of the liquid.
- Shake for at least 20 seconds.
- Strain into a cocktail glass.