Sol Ardiente
Ingredients
- 1 barspoon Pink peppercorns
- 2 oz Bacardi Carta Blanca Superior White Rum
- 1 oz Pineapple juice
- 1 oz Lime juice
- 1⁄2 oz Sugar syrup 'rich'
- Top up with Thomas Henry Soda Water
Method
Glassware:
Serve in a Coupe glass
Method:
MUDDLE peppercorns in base of shaker. Add next four ingredients, SHAKE with ice and fine strain into chilled glass. TOP with splash soda.
History:
Created in 2008 by Anthony Farrell, San-greal Bartending Ltd, Belfast, Northern Ireland. The name translates from Spanish as 'Burning Sun'.
Review:
Red pepper and pineapple influences this twisted Daiquiri.
