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The Commodore Daiquiri Cocktail

Adapted from Brian Miller, partner/bartender, The Polynesian, New York City

After the Thanksgiving guests have gone home and the leftover sweet potato casserole has been stashed in the fridge, put up your feet and sip this autumnal-hued daiquiri. This is a simplified version of the tropical elixir served at The Polynesian, a sprawling tiki lounge that opened in May within Pod Times Square Hotel.

The secret ingredient: ube (pronounced OOH-bay), a.k.a. purple yam. Just a dash of its extract gives this drink a vibrant violet tint. It’s produced by McCormick and can be purchased online. You can make the cocktail without it, but it won’t be purple.

Technique note: Most daiquiris are shaken with ice, which helps incorporate the citrus juice. This one is stirred, says Miller, in homage to late bar-legend Sasha Petraske, who persuaded him to buck convention. The result is a texture that’s silky, rather than frothy.

You can buy cane syrup (try Steen’s 100% Pure Cane Syrup) or DIY it: In saucepan, combine 2 cups cane sugar with 1 cup water. Cook over medium heat until sugar is dissolved, stirring constantly and not letting boil. Remove from heat, and cool to room temperature. Refrigerated, it keeps about 2 weeks.

Ingredients

1 ounce white rum, preferably Barbancourt White Rhum
1 ounce aged rum, preferably El Dorado 3 Year Old Cask Aged Rum
1 ounce lime juice
¾ ounce cane syrup
1 dash ube extract
Fresh orchid, for garnish

Directions

In mixing glass, stir all ingredients, except garnish, with ice. Strain into coupe glass. Garnish with orchid.