Fast Boat to Kingston
Recipe:
- 60ml dark rum
- 15ml Giffard Pamplemousse Rosé
- 15ml fresh lime juice
Add all ingredients except the garnish to your shaker, shake on ice, strain into a cocktail glass, garnish with a grapefruit zest.
Not complicated, but quite interesting representative of the daiquiri family. The role of the sweetener here belongs entirely to the (highly recommended) Giffard grapefruit liqueur. The recipe is well balanced to the point and results in an interesting combination of flavors in the mouth, with the dark rum rather atypical for most daiquiris. The vanilla, light oak and cocoa notes of the aged rum of your choice, combine well with the slight bitterness of the grapefruit, but overall it remains a refreshing daiquiri with nice complexity.
Source: “Speakeasy” by Benny Roff, p. 67
