This was a post I created back in 2015, I’ve been revisiting old posts and recipes and updating them, as I have learned new techniques, new ways to create balance, and developed my own unique voice when approaching cocktails.
The Summer of 2015 was a visit to understand Daiquiris. As part of my cocktail menu for the Lion in NYC, I decided on working on a new idea for a Daiquiri but, I wanted something floral and bright and could be imbibed in quick succession. I wanted to evoke the sense of the lingering scents of spring and the vibrant peak of summer; this drink is that idea.
Every day is a new day. It is better to be lucky. But I would rather be exact. Then when luck comes you are ready.”
―Ernest Hemmingway, Old Man and The Sea
The Old Man and The Sea
2 oz. Real Rum McCoy 92 Proof 3 year Rum
3/4 oz. Freshly Pressed Lime Juice
1/2 oz. Organic Cane Syrup (1:1 by weight)
10 ml Creme de Violet
1 dash Saline
Blueberries for Garnish.
Creme de Violette is a bright floral and intense liqueur, known for it’s use in the Aviation cocktail, I took the same skeleton and applied it to a Daiquiri, normally I would bump up the ratios of citrus and modifier, but since I am using such a delicate but powerful liqueur I needed to be sure the flavors wouldn’t compete for dominance, as well as be cautious to not leave a cloying and lingering mouthfeel. Additionally the boost in ABV with McCoy rum helps cut through all the sweetness.