Electric Avenue

Dave Arnold, Booker and Dax and “Cooking Issues” podcast | New York

To make this fruity Daiquiri riff, Dave Arnold freezes pineapple and pomegranate juice, then shakes the slightly slushy cubes with citrus and rum into a super-cold cocktail. Adding the “hard ice” cube is optional: Arnold prefers to include it for a “lighter”-tasting drink, “but if you want it heavier from a flavor perspective, more like a Daiquiri, than omit that cube,” he advises.

Ingredients

Serving: 1

  • 2 ounces pineapple juice, frozen into two 1-ounce cubes
  • 2 ounces pineapple juice, frozen into two 1-ounce cubes
  • 1 ounce pomegranate juice, frozen into one 1-ounce cube
  • 1 ounce pomegranate juice, frozen into one 1-ounce cube
  • 1/4 ounce lime juice
  • 1/4 ounce lime juice
  • 2 ounces lightly aged rum, preferably Flor de Caña
  • 2 ounces lightly aged rum, preferably Flor de Caña
  • 4 drops 20% saline solution (alternatively, just add a pinch of salt)
  • 4 drops 20% saline solution (alternatively, just add a pinch of salt)
  • 1 “hard ice” cube (one 1-ounce cube of frozen water)
  • 1 “hard ice” cube (one 1-ounce cube of frozen water)

Directions
  1. Shake all ingredients until the cubes dissolve.
  2. Pour into chilled coupe glass.

Tagged: daiquiris

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