The Daiquiri: famously maligned during the 80s and 90s, this exemplar has since been restored to its well-deserved lofty position in the cocktail hall of fame. When properly made with an eye to balance and a good rum (or blend of them), the Daiquiri can challenge any other drink for cocktail supremacy. But more than just a delicious drink on its own, it operates as a wonderful template for alterations, which has made it extremely popular amongst bartenders. While many are happy enough to add fruit like strawberries or mangos or to swap the simple syrup for maraschino liqueur, the Good Ships / Wood Ships from New Orleans’ Seaworthy adds a few unique ingredients to make an entirely new drink that still harkens back to the original.
Seaworthy’s recipe starts with El Dorado 5-year-old gold rum, which is a solid choice but not integral to the end product. When making the Good Ships / Wood Ships, feel free to use any kind of dark or gold rum, but preferably stick with a rum aged at least five years. What is essential are the other ingredients: Dolin Génépy Des Alpes is an herbal liqueur with strong botanicals and gentle sweetness. It adds significant depth and complexity to the cocktail. It’s balanced by a pink grapefruit liqueur from French brand Giffard, Crème de Pamplemousse Rosé. Sweet and citrusy, it gives the drink a brightness and juiciness befitting a Daiquiri.
With the two liqueurs you won’t need much additional sweetener, so the cocktail only calls for a quarter ounce of simple syrup. A full ounce of lime juice, however, is necessary to balance the cocktail’s acidity and prevent it from being cloying.
- 1 3/4 ounces El Dorado 5-year-old gold rum
- 1/2 ounce Dolin Génépy Des Alpes
- 1/2 ounce Giffard Crème de Pamplemousse Rose
- 1 ounce lime juice, freshly squeezed
- 1/4 ounce simple syrup
- Garnish: Speared grapefruit peel
Add the aged rum, Dolin Génépy Des Alpes, Giffard Crème de Pamplemousse Rose, lime juice and simple syrup into a shaker with ice and shake until well-chilled.
Double-strain into a chilled coupe glass and garnish with a speared grapefruit peel.