Velvet Daiquiri

By Inan Ozturk, Velvet Bar in Berlin, Germany

GLASS

• Nick & Nora

METHOD

• 50ml Ron Santiago de Cuba 11 Years Old
• 8ml Kirschwasser (German Cherry Brandy)
• 30ml Verjus
• 15ml Sugar Syrup (3/2 ratio sugar to water)
• 5 Dashes Distilled Shiso leaves
• 5 Dashes distilled Coffee
• 2 Dashes of Distilled Lime zest
• 5 Drops of Distilled Grapefruit zest
• 3 Dashes of Citric acid (30% solution)

THE CREATOR SAYS

"Inspired by long and dark Berlin nights. The Velvet Daiquiri is a darker style Daiquiri that highlights the richer flavour profile of the 11 yo Extra Añejo rum and can be enjoyed year round.
At Velvet we work with local and seasonable ingredients almost exclusively and the Rotovap is a key piece of equipment to our bar program.
So as to still be able to utilise the aromatic profile of citrus, we buy a small amount per year and distill the peels so that we can use these intense essences in small quantities to achieve great results.
For a low tech version at home, Simply add 5 coffee beans and 2 Shiso leaves to the shaker and then express the oils of grapefruit and lime zests over the finished drink."