We’ve taken great pains to disabuse people of the notion that all daiquiris are blended; we much prefer them shaken and served straight up. But there are some excellent exceptions, and The Deadbeat Daiquiri (from the Latitude 29, Beachbum Berry’s storied New Orleans tiki bar) is chief among them.
The Deadbeat daiquiri features an array of ingredients that don’t often appear together, despite their popularity in other tiki recipes. Fresh lychee fruit and chocolate bitters are as inspired a combination as maraschino and coconut rum. For the latter, Latitude 29 uses Mahina Coco, a rhum agricole steeped with fresh young coconut hulls. That’s a tough bottle to find, so feel free to make use of any coconut rum or liqueur you have on hand.
- 2 parts Aged rum
- ½ part Maraschino
- ¼ part Coconut rum
- 4 whole Lychee
- 1 part Lime juice
- ½ part Lychee syrup or Simple syrup
- 1 dash Mole bitters or Chocolate bitters or Cherry bitters
Add all ingredients to a blender, along with a big cupful of crushed ice. Blend at high speed for at least 20 seconds, until the ice is fully broken down and the drink has the texture of a frappé. Pour unstrained into a tiki mug, pearl diver glass, or wine goblet. Garnish with fresh fruits, edible flowers, and other tiki accoutrements.
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- Latitude 29’s Deadbeat Daiquiri at Tales of the Cocktail