Right then Ladies and Gents – time for this week’s #MasterofCocktails. We’re going to be making a drink I first tried a year or so ago at the Savoy, and is a drink created by the one and only @tomwalker86 for a Bacardi bartending competition, so it of course prominently features the classic rum at its core – yes, we’re making a ‘Maid In Cuba’ recipe this week.
We were supposed to make it last week, so thanks for waiting patiently. Definitely well worth the wait, though. It’s a good ‘un.
For this week’s #MasterofCocktails, we have a Silver Lining recipe. It’s a twist on a whiskey sour using Licor 43 Cuarenta y Tres, which is one of those sort of inexplicable flavours, like Vimto or Dr. Pepper. But with the added bonus of making you better at telling stories, and really good at playing pool. It’s sort of chocolatey, and also sort of vanilla-y.
This drink is courtesy of Jim Meehan’s PDT Cocktail Book. You should really all have this, it’s a superbly curated compendium:
After a break from Daiquiris on #MasterofCocktails last week, they’re back in force with probably the finest evolution of the drink – maybe with the exception of Artesian’s Frozen Banana with Caviar… and I’ll be having a crack at recreating that one in a few weeks’ time incidentally… but this week we’re going with The Hemingway Daiquiri.
He liked a drink or two did old Ernie, and this recipe is a fine legacy indeed. The theory here is essentially unchanged from the standard, only we’re going to be replacing boring old sugar syrup with Maraschino. The original recipe also calls for a splidge of Grapefruit Juice. Not convinced it needs it myself but we’ll stick it in anyway and you can easily omit it if you’ve not got grapefruits in (who does, usually?).
Sticking with the Daiquiri theme, we’re (finally) making Mojitos this week on #MasterofCocktails. It’s taken a while to get round to it, but is there a more crowd-pleasing summer drink?
Now the very first thing you’re going to need to do is take a small amount of granulated sugar…
and do this with it…