Kabawa Daiquiri
A riff on the Daiquiri →
ShakenCoupe
Ingredients
- 2 ozSpanish-style rumsee notes (see notes)
- 1 ozlime juicesee notes (see notes)
- 1 tbspcane sugargranulated, organic (granulated, organic)
- 3 dropssaline solutionsee notes (see notes)
Preparation
- 1.
Add the lime juices and sugar to a shaker and use an immersion blender or a barspoon to dissolve the sugar.
- 2.
Add the saline and rum to the shaker; dry shake (shake without ice), and pour into a sidecar glass.
- 3.
Weigh out 2½ oz. of shaved ice in the coupe. When ready to serve, pour the sidecar slowly over the shaved ice.
Notes
On the type of rum to use
The recipe calls for "Caribbean rum" but I opted to specify a Spanish-style rum since the recipe is aiming to replicate daiquiris served in Havana cantinas in the 1930s and 1940s. Feel free to choose whichever rum you want, keeping in mind funkier rums will push the drink further from a classic Cuban daiquiri template.
Lime juice
Use 3 parts Persian lime juice to 1 part key lime juice. Key limes are preferred in Cuban cocktails because Persian limes are not widely available in the Caribbean.
Saline solution (25%)
Add 2¾ tbsp. kosher salt to 7 oz. distilled water and blend until salt dissolves. Store at room temperature.
