Evergreen Daiquirifrom: kimballALL (0) >>INVENTORY<<

Recipe

  • 1.5 oz white rum (we're using royal standard)

  • 0.75 oz lime

  • 0.5 oz almond rum*

  • 0.5 oz fines herbes syrup**

  • 0.25 finocchietto fennel liqueur

*almond rum

  • 1 Liter white rum
  • 200 g blanched, sliced almonds, toasted @325 degrees
  • Sous vide @140 F, strain, fat wash, centrifuge
  • Weigh yield, add 10% amaretto

**fines herbes syrup

  • 25 g mint
  • 25 g tarragon
  • 25 g chervil
  • 25 g dill
  • Blanch in boiling water for 20-30 seconds. Shock in an ice bath.
  • Chill blanching water.
  • Squeeze excess water out of your herbs.
  • Pureé herbs with 1 liter chilled blanching water. Strain through a conical strainer, pressing to get full yield.
  • Weigh liquid, which should be very green.
  • Add equal parts sugar and blend cold.