Mulata Daiquiri
Ingredients
- 2 oz Caribbean blended rum aged 6-10 years
- 1⁄4 oz Dark crème de cacao liqueur
- 1⁄4 oz White crème de cacao liqueur
- 1⁄2 oz Lime juice
- 1⁄4 oz Sugar syrup 'rich'
- 3 drop Saline solution (20g sea salt to 80g water) or merest pinch of s
Method
Glassware:
Serve in a Coupe glass
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of lime wedge.
Method:
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
Garnish:
- Garnish with lime wedge.
Nutrition:
One serving of Mulata Daiquiri contains 241 calories
History:
Thought to have been created by Constantino (Constante) Ribalaigua Vert at Havana's Floridita bar, but in the Cuban book, Bartender's Sixth Sense, the Mulata is said to have been created in the 1940s by one Jose Maria Vazquez.
This cocktail was originally made with Bacardi Elixir, a liqueur made by infusing plums in rum, but since the 1970s, crème de cacao liqueur has been used as a substitute.
Production of Bacardi Elixir ended when Bacardi was forced to leave Cuba, but a small batch of around 60 bottles was made to celebrate Bacardi Legacy Competition in April 2013.
See: Daiquiri cocktail history
Review:
A classic Daiquiri with aged rum and a hint of chocolate.
