Commodore Daiquiri

Brian Miller, The Polynesian | New York

Most Daiquiris are shaken, but this unusual, vibrantly-hued variation is stirred. Brian Miller says that’s in homage to late bar legend Sasha Petraske, who suggested the technique would yield a silky rather than frothy texture.

Ingredients

Serving: 1

  • 1 ounce pineapple-infused rum (see Editor’s Note)
  • 1 ounce pineapple-infused rum (see Editor’s Note)
  • 1 ounce white rum, preferably El Dorado 3 Year
  • 1 ounce white rum, preferably El Dorado 3 Year
  • 1 ounce lime juice
  • 1 ounce lime juice
  • 1/2 ounce cane syrup
  • 1/2 ounce cane syrup
  • 1 teaspoon orgeat, preferably Orgeat Works HD
  • 1 teaspoon orgeat, preferably Orgeat Works HD
  • 1 dash ube extract
  • 1 dash ube extract

Garnish: orchid

Directions
  1. Combine all ingredients in a mixing glass over ice and stir until chilled.
  2. Strain into a chilled coupe.
  3. Garnish with orchid.
Editor's Note

Pineapple-Infused Rum:
Combine rum, preferably Barbancourt White Rhum, with pineapple slices in a sealed container for 7 to 10 days. Strain.

Tagged: Daiquiri, The Polynesian, ube

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