Trendy steakhouse American Cut, notorious for its wide variety of succulent chops, boasts an equally impressive cocktail menu full of unique creations—think: maple bacon-infused zubrowka with smoked green apple—that are seriously tasty. The fan-favorite Garden Daiquiri combines fresh citrus, rum and spices together for a springtime treat.
“I love this cocktail because infusing the Brugal Especial Blanco Rum with caraway seeds really creates a whole new flavor profile,” says Julio Cabrera, Head Bartender at American Cut. “The red bell pepper adds a nice hint of spice and color to the cocktail and the rim is garnished with crunchy Maldon sea salt.”
The handcrafted cocktail calls for one week of preparation, but the end result is well worth the wait.
Here’s what you’ll need.
GARDEN DAIQUIRI
2 oz. Caraway-infused Brugal Especial Blanco Rum*
1 oz. Citrus (equal parts fresh lime/lemon juice)
1 oz. Simple syrup
1 oz. Juice of red bell pepper
Add ingredients to a cocktail shaker and shake. Strain into a Coup glass that has been generously garnished with a half rim of Maldon sea salt.
*To make a batch of Caraway-infused Brugal Especial Blanco Rum, add 5-parts rum to 1-part caraway seeds and let it sit for at least one week.
