#daquiri

Not a lot of backstory to this one. I saw a daquiri variation, said 'seems like a good time', and here we are.

2 oz aged rum (I used Barbancourt 8, but seriously, although I know I'm not the first person to say it, 'aged rum' is a useless category, be more specific!)

3/4 oz lime juice (fresh)

1/2 oz Demerara Syrup (Liber & Co.)

1/4 oz Maraschino liqueur (Luxardo)

5 drops absinthe (Lucid)

2 dashes Ango

Shake on ice, strain, serve up.

I know maraschino in daquiris has a long history dating back to Hemingway of all people, but it just doesn't work for me. All the added bells and whistles here, and the rum itself, are drowned beneath the astringent taste. Less than the sum of its parts, by a good margin.

Recipe from:

There are complaints that are, fundamentally, unrelatable. Even thinking them turns you into an asshole, let alone vocalizing them. Here's one: I never have any idea what to do with my bottle of Yellow Chartreuse other than feel just a little bit smug when I open the cabinet. There's only so many Naked and Famouses one can make! For me, that number's about two, I'm not crazy about them.

But, all the same, with some lime juice left over and a bottle of Probitas I want to use up, I found a recipe for a daquiri-adjacent drink with yellow chartreuse, and I hopped on it: the Daisy de Santiago, apparently an original Bacardi drink, back from the Cuban days.

2 oz light rum (Probitas)

3/4 oz lime juice (fresh)

1/4 oz Yellow Chartreuse

1/4 oz cane syrup (Portland Syrups)

Shake on ice, strain into glass over crushed ice, float 1/6 oz Yellow Chartreuse.

Frankly? Not crazy about this one. It's not bad by any means, but when you bust a Chartreuse out you're usually looking for something pretty special. The Yellow isn't doing much here, and what it is doing isn't all that worthwhile or productive.

Recipe taken from:

Drinks simply do not get more classic than the daquiri. Rum, lime, syrup. You can find a daquiri buried somewhere underneath most of my favorite drinks. While I'm generally a fan of a 6:2:1, Difford's recommends a 10:3:2 for an lightly aged/unaged rum, and I'm trying to finish off some Probitas, so...

1 2/3 oz rum (Probitas)

1/2 oz lime (fresh)

1/3 oz cane syrup (Portland Syrups)

1/3 oz water

8 drops aromatic bitters (Greenbar Lavender)

Shake ingredients on ice, fine strain, serve up.

It's good. Of course it's good, it's a Probitas daquiri. It's like saying the sky is blue. However, I am delighted by how well the lavender bitters worked here. Despite my love of lavender flavor, they've been sitting unused for quite some time, and seemed a fairly silly "why the hell not?" choice here. But good god do they work. I legitimately think they might have a shot at being my go to bitters for daquiris.

Recipe taken from:

"This is a daiquiri. Not one of those frozen ones with an umbrella, I’m talking the one that’s like all liquor." - @thebooktender_

The Banned Bookshop of Maggie Banks by Shauna Robinson Reviewed by Sam! What I drank prior: I said I’d get more than one review out of the state of the union drinking game and I WAS RIGHT! Drunk Overview: ALRIGHTY. So Maggie Banks cant hold down a job. So her best friend being the bestest friend offered Maggie an opportunity to get out of her own way for a while and take over her bookstore…