March 14, 2013 | 4:33 pm | Print
Above: Paris (CJ Photo)
THIS IS A RUM COLUMN, of course. Rum Journal’s mission is to bring the glory of rum to the world, and raise the level of discussion of rum to the kind traditionally enjoyed by wine and other spirits.
But the ingredients to any classic rum cocktail do often involve a liqueur, and one of Rum Journal’s favourites is one from France called St-Germain, named after one of Paris’ most beautiful districts and made from hand-picked elderflower blossoms.
So we decided to offer this fresh take on the Daiquiri, one of the Caribbean’s most storied cocktails, courtesy of St-Germain.
Here is the recipe for the VPB Daiquiri:
2 parts aged rum (take your pick, although we might recommend a Rhum JM Gold for the occasion)
1 part St Germain
3/4 part Freshly Squeezed Lime Juice
Shake all ingredients with ice and strain into a chilled coupe or Martini glass with a lime wheel.
There is a disclaimer, however:
“Under no circumstances should a blender be employed in the making of a VPB Daiquiri,” St-Germain says. “We French may have invented the guillotine, but we cannot condone the the disfigurement of a classic cocktail. Merci beaucoup.”