 | Daiquiri La Glacerie (Named for the 1st Ice House in New Orleans)1 drink |
| • | 3/4 oz. Bayou Satsuma Liqueur |
| • | 3/4 oz. Plantation Pineapple Rum |
| • | 1/4 oz. Lucky Falernum |
| • | 1/4 oz. Plantation Original Dark 73% |
| • | 1 1/2 oz. The Perfect Purée Yuzu Luxe Sour blend, thawed |
| • | 5 ml. Wild Hibiscus Company B’Lure Butterfly Pea Extract |
| • | A few dashes of Fee West Indian Orange Bitters (garnish) |
| • | Lime wheel (garnish) |
| • | Cocktail umbrella (garnish) |
Method: | |
| 1. | Combine all ingredients. Best if you let them hang out and get to know each other overnight in the fridge. For crushed, shake ingredients and strain over crushed ice in a chilled glass. For frozen, add enough ice to cover the liquid then purée. For slushy machine, add 1.5 oz. water and turn machine on (will need to be a multiple batch for most machines to work – sugar must be increased in a slushy machine, draft or bulk cocktail, so plan to add 5% simple syrup to taste for a bulk version). |