Restaurants›Minami›Off Script Daiquiri Recipe

Off Script Daiquiri Recipe

Inspired by Minami
Time10m
Serves1

bright, zesty, refined rum havana club 3 anos, giffard maraschino liqueur, grapefruit & yuzu cordial, lime, grapefruit bitters

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Ingredients

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Cocktail

Garnish

Method

Prep

1

Chill glass

Place a coupe or Nick & Nora glass in the freezer or fill it with ice water to chill while you prepare the cocktail.

2

Prepare garnish

Cut a 1-inch wide strip of grapefruit peel, trying to avoid too much pith. If you plan to flame the peel, have a small torch or lighter ready.

Mixing

3

Add the rum, Giffard Maraschino, grapefruit & yuzu cordial, fresh lime juice, and grapefruit bitters to a cocktail shaker.

4

Fill the shaker with ice (about 1 cup) and cap. Shake vigorously for 12–18 seconds until the outside of the shaker is well chilled and slightly frosted; this both chills and dilutes the drink to the proper level.

5

Discard ice/water from the chilled glass. Double-strain the cocktail into the chilled coupe or Nick & Nora glass using a Hawthorne and fine mesh strainer to remove tiny ice shards and any pulp from the citrus.

Garnish & Finish

6

Express the grapefruit peel over the drink by holding it skin-side down above the surface and giving it a firm twist to spray the oils across the cocktail, then rub the peel around the glass rim and drop it into the drink as a garnish.

7

Optional: flame the grapefruit peel briefly over the cocktail for a second — hold the peel with the skin facing the flame and quickly squeeze so a thin spray of oils passes through the flame — then discard or place on the rim. Be cautious with flame and keep a safe distance.