Inspired by the frozen Daiquiris at Havana’s famed El Floridita bar, this slushy refresher uses a couple of notable techniques. First, whole coffee beans are blended into the drink for a nuanced flavor that, mixed with crème de cacao, reads more like chocolate than coffee. Second, granulated sugar is used instead of simple syrup—it will liquefy just fine in the blender, according to Kantor. Aim for a smooth texture, without clumps of ice, so it’s icy but easy to drink without a straw: “You want it to be more liquid than a frappé.”
Jazz Daiquiri
Konrad Kantor | New Orleans
Ingredients
Serving: 1
- 1 1/2 ounces rum, preferably Bacardí Ocho
- 2/4 ounces lime juice
- 1/4 ounce crème de cacao, preferably Tempus Fugit Crème de Cacao
- 2 teaspoons sugar
- 5 whole coffee beans
Directions
- Blend all ingredients with 10 ounces (about 1 1/4 cups) pebble ice, preferably in a Hamilton Beach 908 commercial blender.
- Pour into a 10-ounce V-shaped Martini glass.