School in back in session, and it time for some more refined cocktails as we sit on the aft deck or the patio. This is a great time of the year to enjoy a unique and flavorful daiquiri. Here is an idea for a wonderful daiquiri that fits the season just perfectly. This is a slightly tart daiquiri that is perfect to that early evening chill time.
Bahama Bob’s Crème de Mure Daiquiri
2 ½ oz. Doorly’s White Rum
1 oz. Dolin Dry Vermouth
2 oz. Bahama Bob’s Crème de Mure
(Blackberry Liqueur
1 oz. Lemon Juice
3 drops Angostura Bitters
3 drops Angostura Bitters
Combine all ingredients in a cocktail
shaker with ice and shake until Chilled. Strain into a chilled Martini glass
and float 3 drops of Angostura bitters on top. Garnish with a lemon twist.
Bahama Bob’s Creme de Mure- 12 Oz. Blackberries freshor frozen
- 14 Oz. Good Cabernet Sauvignon Wine
- 12 Oz. Sugar in the Raw
- 10 Oz. Doorly’s White Rum
Pick over the blackberries and remove any stalks or leaves. Tip into a large ceramic or glass bowl and pour over the wine. Use a potato masher to crush the fruit into the wine. Cover with a tea towel and leave to macerate in a cool place for 2 days, mashing occasionally.
Pour the mixture through a plastic sieve, then pass again through the sieve or a colander lined with a square of muslin to remove any bits. Tip the juice into a pan and add the sugar. Heat gently, stirring until the sugar has dissolved, then simmer for 5 mins. Leave to cool, then stir in the rum. Using a small jug, pour into bottles, then seal and label. It’s ready to use straight away. Store in a cool, dry place away from direct sunlight for up to 1 year.
