COPALLI RUM RUM
AUTUMN DAIQUIRI EDITION
Date: 15.12.2021
Not just for summer, Copalli Rum’s the daiquiri series returns for autumn with four new rich & crisp twists on the classic daiquiri cocktail.
With Autumn here, Belizean craft rum maker Copalli has launched its third edition of The Daiquiri Series, with four new delicious, easy-to-make and seasonal recipes curated with leading mixologists Jean Vital (@cocktailcircus_), Tammy Jackson (@forcocktailsake), Matt Hollidge (@theamateurmixologist) and cocktail curator from Copalli’s distillery based in the heart of the Belizean rainforest, Waluco Maheia (@walucosonofthesoil).
With ingredients that aren’t normally found in Daiquiris and feature Autumnal and dark flavours like cocoa, allspice, pomegranate, syrups and more, this season’s The Daiquiri Series use Copalli’s Barrel Rested Rum, a rich and sweet rum that is recommended to enjoy as a flavourful base for rum cocktails. Shaking up the Daiquiri serve once again, each recipe complements Copalli’s organic, sustainably-produced Barrel Rested Rum, which is aged in American oak ex-bourbon barrels to give its unique, sweet flavour with notes of cinnamon, nutmeg and tobacco, perfect for Autumn.
Matt Hollidge’s ‘Getaway Driver’
@theamateurmixologist
INGREDIENTS
45ml Copalli Barrel Rested Rum
10ml Cynar
7.5ml lemon juice
7.5ml lime juice
5ml triple sec
5ml sauternes dessert wine
METHOD
Shake all ingredients with ice and double strain into a small stemmed glass.
Garnish with some salted crisps balanced on the glass or beside the serve.
Jean Vital’s ‘Gina Daiquiri’
@cocktailcircus_
INGREDIENTS
50ml Copalli Barrel Rested Rum
20ml Lime juice
10ml Orgeat Syrup
5ml Simple syrup
30ml pomegranate juice
4 mint leaves
METHOD
Shake all ingredients with ice and fine strain into a coupe glass.
Garnish with a lime peel and mint bouquet.
Tammy Jackson’s ‘Millionaire’
@forcocktailsake
INGREDIENTS
50ml Copalli Barrel Rested Rum
25ml lime juice
2 slices of muddled banana
25ml coconut water
25ml honey water (heaped tsp diluted with warm water)
2 dashes of cocoa bitters
METHOD
Shake all ingredients with ice and fine strain into a coup glass.
Garnish with coconut, banana chips or dark chocolate.
Waluco’s ‘Spicy Mayan Daiquiri’
@walucosonofthesoil
INGREDIENTS
50ml Copalli Barrel Rested Rum
2 crushed allspice / bay leaves
25ml simple syrup
25ml lime juice
METHOD
Shake all ingredients with ice and strain into a glass.
Garnish with burnt allspice leaves.
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