Blue Steel (daquiri) Recipe

Prepare

Chill a coupe or martini glass in the freezer or fill it with ice water while you build the cocktail. If using a fresh quince slice for garnish, slice thinly and set aside.

Dry shake (optional)

If using egg white for a silky texture, add the egg white to a shaker and dry-shake (no ice) vigorously for about 15 seconds to emulsify and aerate.

Build and shake

Add El Dorado rum, Uruapan rum, quince liqueur, Blue Curaçao, fresh lime juice, fresh lemon juice, and simple syrup to the shaker (on top of the dry-shaken egg white if used). Add a handful of ice (about 4 cubes) and shake vigorously for 12–18 seconds until well chilled and the shaker is frosty.

Double strain and serve

Discard the ice or water from the chilled glass. Double-strain the cocktail (through the shaker strainer and a fine mesh strainer) into the chilled coupe or martini glass to remove ice shards and any coagulated egg white bits, yielding a smooth, frothy surface.

Garnish

Float a thin quince slice or a lime wheel on the foam, or express a lemon peel over the drink and discard. Serve immediately.

Notes

If you don't have quince liqueur, substitute 0.5 oz quince syrup plus 0.25 oz neutral spirit (vodka or blanco rum) to maintain body. Adjust simple syrup to taste if your quince ingredient is very sweet. Blue Curaçao provides both color and orange bitterness; if you want less bitterness, reduce to 0.125 oz and add 0.125 oz extra quince liqueur or simple syrup.