Springtime Daiquiri
Kelly AllenThis nontraditional take on a daiquiri uses arrack and white vermouth instead of rum. A healthy dose of lime juice and concentrated rhubarb syrup keeps the profile appropriately sweet-tart, while a little rosewater and sumac add depth and aromatics.
Ingredients
- 2½ oz white vermouth (we recommend Destilerias Atxa Blanco Vermouth)
- ¾ oz Arrack
- ¾ oz lime juice
- ¾ oz Rhubarb Syrup
- 2 dashes Artemisia Sumac Bitters
- 4 drops rosewater
- Lime wheel, for garnish
Preparation
- Combine the vermouth, arrack, lime juice, rhubarb syrup, bitters, and rosewater in a shaker over ice. Shake until very cold.
- Strain into a coupe glass and garnish with the lime wheel.
