It’s a Sor-real Daiquiri


Inspired by the good vibes of the Caribbean, Head Bartender at Coya Bar, London, Reija D’Elia, shares his twist on a classic daiquiri, the ‘It’s a Sor-real Daiquiri’.

What was the inspiration behind your daiquiri creation?

The inspiration behind this cocktail comes from the amazing places and weather, and the people I met in the Caribbean, who let me discover the flavours of this idyllic part of the world.

Why do you like using rum to create new and exciting cocktails?

I really like to use rum because I find it very versatile due to the different styles and method of production. It’s also one of my favourites because the final flavour of the cocktails remind me of the many islands I have visited.

It’s a Sor-real Daiquiri

INGREDIENTS:

100ml Clarified daiquiri batch – recipe below
20ml Ron Santiago de Cuba Extra Anejo 11
Sorrel foam, to garnish – recipe below

METHOD:

Pour all the ingredients in a shaker full of ice, shake and double strain, top up with the sorrel foam, then garnish with dehydrated hibiscus powder and serve!

Clarified daiquiri batch

INGREDIENTS:

200ml Ron Santiago de Cuba Extra Anejo 11
100ml Oleo Saccharum grapefruit and lime
100ml Crème fraîche
75ml Lime juice

CLARIFICATION METHOD:

Mix all the ingredients of the batch and await the creation of the curds, then filter it using two coffee filters to obtain a clear liquid.

Sorrel foam

INGREDIENTS:

600ml Coconut water
30g Dried hibiscus petals
10g Cinnamon
5g All spice berries – Jamaican pimento
5 cloves
Peel of 1 orange
½ Nutmeg, grated

METHOD:

Mix all the ingredients and leave it infusing overnight, then strain and add the 10% of the weight of Proespuma cold, pour it in a cream siphon and load it with one cream charge.

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