June 21, 2009

I'm only doing this because I love you all...

I have to get up rather earlier than I like to awaken on weekends tomorrow, in part because we've got a matinee, but also because I'm endeavoring to mow the lawn, shower and shave to ensure proper application of stage makeup, and grab something to eat prior to my 12:15 PM call. Show goes up at 1:30. So think of it this way...in a little over 12 hours from now, I'll be trotting on stage to do my villain schtick. We had a great audience tonight, which may explain why I'm still pumped. So instead of drifting off to dreamland as I ought, I'm giving you a drink...my ever-so-slightly modified take on The La Floridita Daiquiri. My only modifications are to replace the "juice of 1/2 lime" with some of my leftover Tahitian Limeade and alter the "2 bar spoons of simple syrup" to a scant 1/4 oz. Other than that, 'tis the same!
The La Floridita Daiquiri

2 oz good quality rum like Havana Club or Bacardi Anejo (I used Bacardi 8)
3/4 oz Tahitian limeade
1/4 oz simple syrup
2 bar spoons Maraschino liqueur

Blend all with ice until smooth and thick. Serve in a champagne coupe.
It's really quite nice how the sweet spice of the rum and the classic "funk" of the Maraschino play together in this. The tahitian limeade adds just a dash of acidity, but also a great tropical note from the coconut water. If you can, I highly recommend crushing the ice before blending with the liquid ingredients...it really helps things to blend more evenly, and makes for a finer grain in the finished drink. This one's definitely a keeper, and it's a good showcase for a favorite rum, as the other ingredients work to augment, rather than overwhelm the spirit.
The La Floridita Daiquiri


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