I made this using a dropper of coconut extract instead of making the special syrup since I've run out of room in the fridge for syrups at the moment. Wonderful beverage!
Asian grocers sell mini (5.6 oz/ 165ml) pop-top cans of coconut milk (Aroy-D brand from Thailand) for like $1.50… handy for the syrup in this recipe that calls for just 12g. Can use leftovers in another recipe or freeze in cubes -> ziploc for use in future syrup batches!
Being a rum nerd, I've always considered the Hemingway Daiquiri as the gold standard. With no sugar/syrup ... both as a nod to Papa's preference, and also an acknowledgement that the lime/grapefruit/Luxardo/rum combo needs no added sweetness. When I order a Hemingway no syrup and the bartender knows what's up, that's always impressed me.
Love your recipes and the stories behind them. But I wanted to share something unrelated that goes back to a Reason Roundtable from a while back, where you extolled Red Baron pizza. I'm just gonna say... I tried one and it brought back such terrible flashbacks to frozen pizza from the late 90's that I dumped the rest of the box. It turns out the only good frozen pizza is this:
Pizza ordered from your favorite pizzeria, vacuum sealed and frozen. Defrost and then stick in the toaster oven for a few minutes and voila! Tasty, cheesy goodness. It costs more and takes more work than buying something mediocre from the freezer section, but it's so much better that, like a well-crafted cocktail, it's well worth the extra time, effort, and cost.
I made this using a dropper of coconut extract instead of making the special syrup since I've run out of room in the fridge for syrups at the moment. Wonderful beverage!
Glad you liked it. I live to serve.
Asian grocers sell mini (5.6 oz/ 165ml) pop-top cans of coconut milk (Aroy-D brand from Thailand) for like $1.50… handy for the syrup in this recipe that calls for just 12g. Can use leftovers in another recipe or freeze in cubes -> ziploc for use in future syrup batches!
Being a rum nerd, I've always considered the Hemingway Daiquiri as the gold standard. With no sugar/syrup ... both as a nod to Papa's preference, and also an acknowledgement that the lime/grapefruit/Luxardo/rum combo needs no added sweetness. When I order a Hemingway no syrup and the bartender knows what's up, that's always impressed me.
Love your recipes and the stories behind them. But I wanted to share something unrelated that goes back to a Reason Roundtable from a while back, where you extolled Red Baron pizza. I'm just gonna say... I tried one and it brought back such terrible flashbacks to frozen pizza from the late 90's that I dumped the rest of the box. It turns out the only good frozen pizza is this:
https://www.dropbox.com/scl/fi/6r9z4p18adtym6qju5at9/2024-08-02-12.53.46.jpg?rlkey=cjzcawkelk66ue7260nd439fr&st=xlydape9&dl=0
Pizza ordered from your favorite pizzeria, vacuum sealed and frozen. Defrost and then stick in the toaster oven for a few minutes and voila! Tasty, cheesy goodness. It costs more and takes more work than buying something mediocre from the freezer section, but it's so much better that, like a well-crafted cocktail, it's well worth the extra time, effort, and cost.
What!?! Do you think this drink fell outta the coconut tree?!?…
Was going to make the banana old fashioned, saw this and the chilled coupe in my freezer after I read this so ….