Daiquiri de Cacao

Written By Al Culliton

This cocktail takes the Daiquiri’s triumvirate of rum, lime and sugar and adds elements from several sours (including the Sophisticate, which was a major influence on this spec) in the Sloppy Joe’s bar manuals from the ‘30s: crème de cacao, vermouth, and egg white. I absolutely love the way this drink turned out, and it’s extra versatile because there are two garnish options: the perennial bitters design or cold weather-friendly dusting of cocoa powder.

INGREDIENTS

1½ oz. white rum
¾ oz. crème de cacao
½ oz. blanc vermouth
¾ oz. lime juice
Scant barspoon rich simple syrup
4 drops saline
1 piece of lime peel, for shaking
½ oz. egg white

Garnish: bitters design or a dusting of cocoa powder

ABV LEVEL

Combine all in a shaker. Seal, hold shaker together firmly, and dry shake for 10 seconds. Open shaker and add ice. Shake for 15 seconds. Double strain into a coupe or Nick & Nora. Apply drops of chocolate bitters to the top of the drink and drag a cocktail pick through to create a circle of hearts. Alternatively, you can use a fine strainer to distribute cocoa powder atop the drink.

 
Al Culliton
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