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)

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).