Patchouli Mulata Daiquiri

By Andrea Arcaini, Rita's Tiki Room, bar in Milan, Italy

GLASS
  • Asti cup
GARNISH

Bamboo leave

METHOD

SHAKE all ingredients with ice and fine strain into chilled glass.

  • 40 ml Ron Santiago de Cuba Extra Añejo 11 Year Old
  • Patchouli cold infused
  • 20 ml Bulleit Bourbon
  • 30 ml Lime juice (freshly squeezed)
  • 15 ml Dark cocoa and vanilla liquor
  • 15 ml RTR Muscovado syrup
THE CREATOR SAYS

"We refurbished the original J.M.Vazquez recipe with cold infused Cuban rum and a touch of excellent bourbon whiskey, enriching the palate with wonderful scented leaves from the Middle East. This unusual dark daiquiri, with vanilla, cocoa and patchouli aftertaste is gonna blow your mind."