Dry Daiquiri

Kevin Armstrong | London

photo: Nick Warner

At Satan’s Whiskers, Kevin Armstrong serves the modern classic Dry Daiquiri that he originally created at Match Bar in 2005. The riff on the rum sour introduces bitter Campari and a “dash of pash”—Armstrong’s signature touch of passion fruit syrup—to the drink, which has become a favorite among London bartenders.

Ingredients

Serving: 1

  • Heavy 1 1/4 ounces lightly aged rum, preferably Havana Club 3 Year
  • Heavy 1 1/4 ounces lightly aged rum, preferably Havana Club 3 Year
  • Heavy 1/4 ounce Campari
  • Heavy 1/4 ounce Campari
  • 1/2 ounce lime juice
  • 1/2 ounce lime juice
  • 1/2 ounce simple syrup
  • 1/2 ounce simple syrup
  • 1 dash passion fruit syrup
  • 1 dash passion fruit syrup

Garnish: flamed orange twist (optional)

Directions
  1. Add all ingredients to a shaker with ice.
  2. Shake vigorously to chill and dilute, then strain into a frozen coupette glass.
  3. Garnish with a flamed orange twist (optional).

Tagged: Campari, Daiquiri, passion fruit, rum

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