In this frothy, tropical-leaning riff on the Daiquiri, milk-washed rum lends a rich mouthfeel to the fruitier notes of pineapple and orange juice. Created during this barback days at Booker & Dax, this was Jack Schramm’s first cocktail to ever make it on a menu.
- 2 ounces milk-washed white rum
- 3/4 ounce pineapple syrup (see Editor's Note)
- 3/4 ounce acid-adjusted orange juice (see Editor’s Note)
- 5 drops 20% saline solution
- Combine all ingredients in a mixing tin and shake with ice.
- Strain into a chilled coupe.
1000 milliliters white rum
250 milliliters whole milk
15 milliliters 15% citric acid solution
Slowly add rum to the milk, whisking gently to combine. Let sit for 15 minutes. Add the citric acid solution while whisking gently. Once the milk curdles and clearly separates, spin in a centrifuge or strain through a coffee filter. This process will be identical for any spirit.
15% Citric Acid Solution:
15 grams citric acid
85 grams water
Add to a container and stir to dissolve.
500 grams pineapple juice
360 grams sugar
2 grams citric acid
Add all ingredients to a container and stir to dissolve.
500 milliliters orange juice
16 grams citric acid
10 grams malic acid
20 grams salt
80 grams water
Add to a container and stir to dissolve. Store in a dropper bottle indefinitely.