Bahama Bob's Rumstyles

Tuesday, December 22, 2015

How about a Mint Chocolate Daiquiri

     As a lover of a good daiquiri, you don't get too many opportunities to have a holiday season daiquiri come your way.  Today I set out to remedy this.   First thing I had to do was come up with a peppermint flavor that wasn't from a crushed or infused candy cane.

     I came up with a peppermint syrup that is very easy to make.  In a sauce pan put 1 cup of water and heat to just below a boil.   Lower the temperature to a low simmer, add 1/2 cup of Sugar in the Raw and stir until sugar has dissolved. add 1 1/2 tsp of Peppermint extract and simmer for a couple of minutes.  Pour into a squeeze bottle and put in the refrigerator to cool.   This mixture is good in the refrigerator for about a week, then it might start to ferment.

Bahama Bob's Mint Chocolate Daiquiri

  • 1 1/2 oz. Pilar Blonde Rum
  • 3/4 oz. Selvarey Cocoa Rum
  • 1/2 oz. Peppermint Syrup
Place all ingredients into a shaker filled with ice and shake until thoroughly chilled.   Strain into a chilled cocktail glass.  Garnish with a candy cane or a hard chocolate rim of the glass.

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