Must Mix Twists on the Daiquiri from NYC Bartenders

Cuba is the hot topic of the moment.

With that in mind, here are a couple of innovative Daiquiri recipes from two of New York City’s most reputed bartenders, Garret Richard of Slowly Shirley and Naren Young of Dante. Unique in style, these Daiquiris are both visually stunning and distinctive in flavor.

The Chinatown Daiquiri is part of the Spice Rack division of Slowly Shirley’s progressive 75 cocktail menu. Combining strawberry, honey, ginger and Sriracha, the delicate spice notes in this vibrantly colored drink are balanced by the naturally sweet ingredients for a rich, exotic flavor.

Dante’s Daiquiri + combines Rhum Clement Premier Canne white rum with Japan’s native citrus yuzu for a citrusy and refreshing drink with a pleasing savory element afforded by a touch of salt.

Mix them up for yourself.

Chinatown Daiquiri

Chinatown Daiquiri

Created by Garret Richard for Slowly Shirley, NYC

Ingredients:

• 3/4 oz. Lime Juice
• 3/4 oz. Fresh Strawberry/Sriracha Puree
• 1/2 oz. Honey Syrup
• 1/2 oz. Ginger Syrup
• 2 oz. Appleton Reserve Rum

Preparation: Shake & double strain into a Coupe Glass. Garnish with a fortune cookie on the rim.

Daiquiri +

Daiquiri +

Created by Naren Young for Dante NYC

Ingredients:

• 1 1/2 oz. Cana Brava
• 1/2 oz. Rhum Clement Premier Canne
• 3/4 oz. Lime Juice
• 3/4 oz. Salted Lime Cordial
• 1/2 bar spoon of Lime Curd
• 3 dashes Yuzu Vinegar

Preparation: Shake and fine strain into a Coupe Glass. Garnish with a dehydrated lime wheel.