Gauguin
Ingredients
- 2 oz Light gold rum
- 1⁄2 oz Lime juice
- 1⁄2 oz Lemon juice
- 1⁄2 oz Monin Passion Fruit Syrup
- 1⁄4 barspoon Xanthan gum
Method
Glass:
Photographed in an Urban Bar Gold Rim Alto Coupe 18cl
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of skewered Luxardo Maraschino Cherry.
Method:
- DRY BLEND (without ice) first 4 ingredients (all but Xanthan gum) on a slow setting and then gradually add Xanthan while continuing to blend.
- Add two-thirds 7oz scoop of crushed ice and BLEND some more.
- POUR into chilled glass.
Garnish:
- Garnish with skewered maraschino cherry.
- Serve with a straw.
History:
Adapted from a recipe in Stanley M. Jones' 1977 Jones' Complete Barguide.
Review:
Passion fruit shines in this frozen Daiquiri-style cocktail.
