Rose Mellow Daiquiri

By Giulia Cuccurullo, Artesian, Hotel cocktail bar in London, England

GLASS

• Coupe

GARNISH

None

METHOD

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

• 50 ml Ron Santiago de Cuba Extra Añejo 11 Year Old
• 20 ml Supasawa
• 10 ml Hibiscus Syrup
• 5 ml Vanilla
• 1 dash Citric acid

THE CREATOR SAYS

“Reminiscent of exotic holidays with flowers and vanilla, for a tart riff on a daiquiri.”