Earlier this year in April I featured Copalli’s Daiquiri Series, a list of drinks curated by 4 big names in the industry, Jean Vital, Tammy Jackson, Matt Hollidge and Copalli’s own cocktail curator, Waluco Maheia and now they are back with 4 more Daiquiri twists inspired by the current season and the ingredients that can be found in the rainforest.
For a brief introduction, Copalli Rum, who launched in August 2018 in the US, is an organic single estate rum made from just three ingredients sourced from 22,000 acres of pristine rainforest in Belize. Copal Tree is a zero impact distillery powered by regenerative biomass and supports the local community as the largest employer in Southern Belize and with educational grants for children to attend high school. The rums feature organic ingredients including non-GMO heirloom sugar cane (cane juice) and pure rainforest canopy water sourced directly from the distillery’s farm set against the Mayan mountains along with organic yeast and are expertly made via a mix of copper pot and 72 plate column stills.
Everyone should know what a Daiquiri is, but just to put it out there, it’s a very simple combination of lime juice, sugar and rum, shaken and served straight up that originated in Cuba.
The recipes for Autumn feature Copalli Barrel Rested Rum, which as the name suggests, has been aged in ex-Bourbon barrels to give it a more rounded, spicy flavour profile. The rest of the ingredients should be easy to source in the UK, all you need is some basic cocktail equipment and a crave for a good drink!
Here are The Daiquiri Series cocktails for this autumn:
Matt Hollidge’s ‘Getaway Driver’
Ingredients:
45ml Copalli Barrel Rested Rum
10ml Cynar
7.5ml lemon juice
7.5ml lime juice
5ml triple sec
5ml sauternes dessert wine
Method:
Shake all ingredients with ice and double strain into a small stemmed glass.
Garnish with some salted crisps balanced on the glass or beside the serve.
Jean Vital’s ‘Gina Daiquiri’
Ingredients:
50ml Copalli Barrel Rested Rum
20ml Lime juice
10ml Orgeat Syrup
5ml Simple syrup
30ml pomegranate juice
4 mint leaves
Method:
Shake all ingredients with ice and fine strain into a coupe glass.
Garnish with a lime peel and mint bouquet.
Tammy Jackson’s ‘Millionaire’
Ingredients:
50ml Copalli Barrel Rested Rum
25ml lime juice
2 slices of muddled banana
25ml coconut water
25ml honey water (heaped tsp diluted with warm water)
2 dashes of cocoa bitters
Method:
Shake all ingredients with ice and fine strain into a coup glass.
Garnish with coconut, banana chips or dark chocolate.
Waluco’s ‘Spicy Mayan Daiquiri’
Ingredients:
50ml Copalli Barrel Rested Rum
2 crushed allspice / bay leaves
25ml simple syrup
25ml lime juice
Method:
Shake all ingredients with ice and strain into a glass.
Garnish with burnt allspice leaves.
Once again the recipes look delicious and worthy of drinking and sharing. Any chance you get to make any of the drinks, feel free to tag or contact me for feedback or questions.
Cheers!
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