Where is the daiquiri?

By Giacomo Giannotti, Paradiso, Cocktail bar in Barcelona, Spain

GLASS

• Coupe

GARNISH

Hazelnut and ginger sponge, lemon curd and chocolate butterfly

METHOD

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

• 50 ml Ron Santiago de Cuba Extra Añejo 11 Year Old fat washed with coconut oil
• 15ml Monastic herbal liqueur
• 30ml Lime juice (freshly squeezed)
• 25ml Vanilla and mint shrub

THE CREATOR SAYS

“A variation of the classic – delicious!”