 | The Iced and Viced Daiquiri1 drink Melinda Johnson |
| • | 1 1/2 oz. Clément Premiere Canne Rhum |
| • | 1 oz. Grande Reserve Plantation 5 year |
| • | 2 oz. The Perfect Purée Pink Guava Puree, thawed |
| • | 2 oz. water |
| • | 3/4 oz. fresh lime juice |
| • | 1/2 oz. honey syrup (1 part honey to 1 part water) |
| • | 1/2 oz. ginger syrup |
| • | 0.6 oz. cracked Kold Draft cubes |
| • | 1 Entenmann’s Snack Size Cinnamon Donut (garnish) |
| • | 1 whole strawberry (garnish) |
Method: | |
| 1. | To make 1 quart of ginger syrup take 1 lb. ginger root with skin on and 16 oz. granulated Demerara sugar and 16 oz. water, blend together in a blade blender till it is in a chunky, pureed form, strain and use the ginger syrup. Put all ingredients except the donut and strawberry in a blender, add 6 cracked Kold Draft cubes and blend till well blended and of a slushy, icy texture. If using regular ice, then 8-10 ice cubes. Pour into a 12 oz. sized plastic cup leaving about a inch from the top not filled. Add a bendy straw. For garnish, take one Entenmann’s Snack Size Cinnamon Donut (available at CVS and most grocery stores), place the whole strawberry on top of the donut with the green top of the strawberry facing out and stick through with a bamboo pick. Sip, sip, and if you are feeling like it, dunk your donut! |