The Carmelina is a wonderfully unusual cocktail that blends light rum (specifically, Bacardi Carta Blanca) with cloudy nigori sake and coconut liqueur. It’s a refreshing Daiquiri riff, with a gentle sweetness and satisfying texture. It’s beautiful, too – the unfiltered rice in the sake gives the drink a glowing luminescence, like a glass of liquid moonlight.
The Carmelina was created for the Bacardi Legacy Competition by New Zealand bartender Ollie Mason, who named it for a Cuban town to which Japanese sugar-cane workers emigrated in the early 1900s.
- 1¾ parts Light rum
- 1 part Nigori sake
- ½ part Coconut rum
- 1 part Lime juice
- 1 pinch Salt
Shake all ingredients with ice. Double-strain through a fine mesh strainer into a small chilled cocktail glass. Garnish with a lime twist.
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- Carmelina at the Moody Mixologist