Toasted Rice Daiquiri

Zig Payton | Durham, North Carolina

Starchy Carolina Gold rice gets infused into both spirit and sweetener in this toasted take on the Daiquiri from Kingfisher in Durham, North Carolina. Not only do the grains impart a nutty flavor to the drink, but they also help the cocktail “hold incredible froth,” according to Kingfisher’s Sean Umstead.

Ingredients

Serving: 1

  • 2 ounces rice-infused rum (see Editor's Note)
  • 2 ounces rice-infused rum (see Editor's Note)
  • 3/4 ounce rice syrup (see Editor's Note)
  • 3/4 ounce rice syrup (see Editor's Note)
  • 1/2 ounce fresh lime juice
  • 1/2 ounce fresh lime juice
  • 1/4 ounce nigori sake
  • 1/4 ounce nigori sake
  • 1 barspoon Krupnikas Liqueur
  • 1 barspoon Krupnikas Liqueur

Directions
  1. Combine all ingredients in a cocktail shaker and shake very hard with ice.
  2. Strain into a coupe glass.
Editor's Note

Rice-Infused Rum
250 grams toasted Carolina Gold rice
1 bottle rum, preferably Don Q Cristal

1. Place ingredients in a sous-vide bag, then immerse in a water bath at 140°F for 2 hours.
2. Strain and funnel into the rum bottle.

Rice Syrup
62 grams Carolina Gold rice
32 ounces simple syrup (1:1, sugar to water)

1. Toast rice in a dry sauté pan until it’s lightly browned and the smell is fragrant and nutty.
2. Bring simple syrup to a boil and add the toasted rice.

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