Spring Daiquiri

By Julio Santana Rodríguez, Yarini Restaurant, Cuban restaurant in Havana, Cuba

  • Coupe

Frosted with sugar rich, sea salt and lacto- fermented lemon powder


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

  • 60 ml Ron Santiago de Cuba Extra Añejo 11 Year Old
  • 45 ml Hibiscus Flower Cordial and lacto-fermented lemon
  • 1 splash Wild red rose

"Appetizer cocktail, with striking ruby colour that puts the new global trend techniques of cocktails without walking away from the original recipe made by Jennings Cox in 1896. It is a balanced cocktail, floral, citrus, made to enjoy at any time of the day. Inspired by the rebirth of Ron Santiago de Cuba, this being a new stage, being his Spring."