Friday, September 1, 2017

Bahama Bob's Creme de Mure Daiquiri

     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

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.