Recipe: Butterfly Daiquiri
Arguably one of Cuba’s greatest exports, the classic daiquiri cocktail is comprised of chilled rum, fresh lime juice and a dash of simple syrup.
At Undercote, the subterranean cocktail bar located literally under one-MICHELIN-starred Cote in New York City, head bartender Sondre Kasin livens up the classic by way of vibrant butterfly pea flowers. “Undercote is a bar with a lot of flowers, so recently I’ve been inspired by different botanicals and floral elements, especially because of the beautiful color they can bring to cocktails,” Kasin says, who prefers daiquiris (and piña coladas) on brutal summer days. “I think that any twist on a classic should stay true to its origins, so I wanted to keep the drink clean, easy to drink and refreshing,” he adds.
His preferred rum of choice? Ten To One. “[It’s] a super cool rum that has a lot of flavor [and] has a higher proof than many other white rums, [which] gives the daiquiri an extra kick!”
Here’s how to make it at home.
Butterfly DaiquiriCourtesy of Sondre Kasin, Undercote, New York City
2 ounces white rum, preferably Ten To One
1 ½ ounces butterfly pea tea*
1 ounce fresh lime juice
¾ ounce simple syrup
1 pinch of salt
In a cocktail shaker, mix everything together with ice; shake well and strain into a chilled coupe glass.
*To make butterfly pea tea, extract butterfly pea flowers in hot water for five minutes, strain through a fine mesh strainer, cool down and reserve.
More articles from this author
Torien Brings Yakitori Omakase to New York City
From Wine Journal
It's yakitori master Yoshiteru Ikegawa’s first stateside location.