Daiquiri Cultivo

By Jack Sotti, Archive & Myth bar in London, UK

GLASS

• Coupette & Watchglass for garnish

GARNISH

Frozen mango and coconut yoghurt bonbon

METHOD

Add ingredients in a shaker with ice, shake and double strain. Garnish frozen mango and coconut yoghurt bonbon.

• 50 ml Ron Santiago de Cuba Extra Añejo 11 Year Old
• 5ml Ron Santiago de Cuba Extra Añejo 11YO, infused with roasted mango seeds
• 20ml Fresh lime juice
• 20ml Toasted rice infused water syrup
• 20ml Mango skin Manzanilla sherry
• 1 dash Apple cider vinegar

THE CREATOR SAYS

Cuba produces a variety of crops for both local consumption and export. In addition to its world-famous sugarcane, the country cultivates rice, coconuts, and numerous mango varieties. One such variety, the Bizcochuelo mango, is small and exceptionally sweet. It has been grown in Santiago de Cuba since at least the 19th century—the same period when the traditions of light (Ligero) Cuban rum began to take shape.