Thai Daiquiri Recipe
Perhaps the most photogenic of all hand-crafted drinks is the daiquiri, and it was our mission at Pangea to make it much, much better. The Thai Daiquiri is a Pangea Kitchen original created by former bartender, Neal Kandel. Don’t let this drink’s simplistic construction fool you, this one has layers. I start by infusing peanuts with our Plantation rum for three days, much like the Benedict Cucumberbatch. When the time is up, I add ginger and Thai chilis to enhance that flavor and give your taste buds a spicy kick. This drink also includes lime juice, our house-made simple syrup, and is topped with a dainty basil leaf.
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Ingredients
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Drink Ingredients
Method
Preparation Steps
- 1
- 2
Prepare the Drink
After the rum has infused, strain the rum through a fine-mesh strainer to remove the peanuts. In a shaker, combine the infused rum, fresh lime juice, simple syrup, minced fresh ginger, and chopped Thai chilies.
- 3
Shake and Serve
Fill the shaker with ice and shake vigorously for about 15 seconds. Strain the mixture into a chilled cocktail glass.
- 4
Garnish
Garnish the drink with a fresh basil leaf placed delicately on top.
