TOMATO & RASPBERRY DAIQUIRI

By Emily Chipperfield, Callooh Callay Bar in England

METHOD

• 35ml Ron Santiago De Cuba 11 Years Old
• 15ml Tomato liqueur​
• 15ml lime juice​
• 10ml Raspberry cordial​
• 10 ml sugar syrup​

THE CREATOR SAYS

“A mind blowing daiquiri that combines the umami freshness of the tomato and the sharp tart raspberry to carry the elegance of the 11 your old cuban rum. “