DAIQUIRI DAY

Date: 19.07.2021

The daiquiri is one of the oldest and most beloved cocktails. It was first created in 1898 in the small mining town of Daiquiri near Santiago de Cuba when a mining engineer, Jennings Stockton Cox, used a blend of lime juice, sugar and local rum to create a refreshing drink to cool down during the long hot summer days. Celebrate this iconic rum cocktail on National Daiquiri Day with Copalli Rum.

Inspired by the tropical rainforest where Copalli is made, and concocted with the finest in-season Belizean fruits, these Copalli daiquiri recipes offer some delicious and refreshing twists on a classic, infused with the taste of Belize. Each cocktail uses the organic, single estate, sustainably-produced and premium Copalli White Rum, which comes straight from Copalli’s zero impact distillery powered by regenerative biomass in the Southern Belizean rainforest. Images by @haydonperrior

Matt Hollidge’s ‘Beesop Daiquiri’
@theamateurmixologist

DESCRIPTION
A sweet and silky serve. Made with sugar-apple, a delicious Belizean fruit that tastes like custard and is easily found online, in larger supermarkets or from Caribbean or Asian grocery stores, and mixed with honey, lime and Copalli White Rum.

INGREDIENTS
50ml Copalli White Rum
15ml Lime
10ml Honey
1tbsp Sugar-apple/sweetsop

METHOD
Shake all ingredients with ice and double strain into a glass. Serve with a slice of sugar apple.

Tammy Jackson’s ‘Flying Jewel Daiquiri’
@forcocktailsake

DESCRIPTION
Known for her outrageous cocktails, Tammy Jackson’s Flying Jewel Daiquiri takes inspiration from the colours of the rainforest, using dehydrated dragon fruit to make its stand out red shade. As well as providing a vibrant colour, the dragon fruit also has health benefits, being high in antioxidants and vitamin C. Mixed with passionfruit and tamarind, it’s the ultimate refreshing fruity serve.

INGREDIENTS
Dehydrated dragon fruit (to infuse rum & to serve)
50ml Copalli White Rum (infused with dehydrated dragon fruit)
20ml Passionfruit pulp
1/4 tbsp Tamarind
20 ml Elderflower liqueur

METHOD
Steep the dehydrated dragon fruit in the Copalli White rum for 30 minutes to give the rum a bright red colour. Strain the dehydrated dragon fruit and then add the rum to the other ingredients and shake with ice. Serve over crushed ice in a coupe glass.

Jean Vital’s ‘Fruit & Fennel Daiquiri’
@cocktailcircus_

DESCRIPTION
An exotic – and unpredictable – pairing of mango, strawberry and fennel, Jean Vital’s mango daiquiri is made with a splash of Crème de Fraise, and a dash of Absinthe for those feeling adventurous. It is best enjoyed in the sunshine!

INGREDIENTS
50ml Copalli White Rum
20ml Crème de fraise
20ml Lime juice
10ml Fernet branca or Absinthe (optional)
40ml Mango, strawberry and fennel blend
• 1 Part strawberry
• 2 Parts mango
• 1 Part fennel
• 4 Parts caster sugar
• 2 Parts warm water
• Blend and fine strain

METHOD
Shake all ingredients and fine strain. Garnish with some mango fans or strawberries.

Waluco’s ‘Soursop Daiquiri’
Copalli Assistant General Manager, Waluco Maheia.

DESCRIPTION
Rum expert and Copalli’s Assistant General Manager Waluco Maheia knows the flavours of the rainforest better than anyone else, and offers to share a taste with his ‘Soursop Daiquiri’. Mixing soursop – a tropical fruit with a scent like pineapple and a taste somewhere between strawberry and apple, but with sour, citrus notes, it’s the perfect Daiquiri with a twist.

INGREDIENTS
Soursop chunks (muddled)
25ml Simple syrup
25ml Fresh lime juice
50ml Copalli White Rum

METHOD
Shake all ingredients with ice and strain on the rocks or neat.