Festive Cocktail Recipes: Four New Christmas Twists on the Daiquiri From Copalli Rum

For the final installment The Daiquiri Series, Belizean clean rum maker, Copalli has released four new festive Daiquiri cocktail recipes, created in partnership with influential mixologists.



Belizean craft rum maker Copalli has launched the fourth and final edition of The Daiquiri Series, just in time for the festive season. Perfect for rum enthusiasts, cocktail lovers, and those who will be hosting at home this Christmas, each new Copalli Rum Daiquiri recipe is simple to make with step-by-step instructions and easy to find, seasonal ingredients. The serves have been created by influential mixologists and cocktail connoisseurs:


· Jean Vital @cocktailcircus - ‘One of London’s most creative mixologists

· Tammy Jackson @forcocktailsake - BBC's ‘Queen of Cocktails’

· Matt Hollidge @theamateurmixologist - ‘Home Bartender of the Year’

· Waluco Maheia @walucosonofthesoil - Copalli’s own cocktail curator, based in the heart of the Belizean rainforest.


Spicing up the Daiquiri with popular Christmassy ingredients like nutmeg, cinnamon, cloves, ginger and more, each serve uses either Copalli Cacao Rum or Copalli Barrel Rested Rum, which are both perfect for making cocktails that nod to winter. Copalli Cacao has notes of berries and a rich, balanced coco flavour, while Copalli Barrel Rested has a unique, sweet flavour with notes of cinnamon, nutmeg and tobacco.


Copalli launched The Daiquiri Series earlier this year, with a collection of spring-inspired serves. Summer and autumn cocktails followed, with these latest winter recipes cementing the Daiquiri as a cocktail that can be sipped all year round.


The perfect Christmas gift, both Copalli Cacao and Copalli Barrel Rested are available online via copallirum.com and Master Of Malt.



Matt Hollidge’s ‘On the down low’ @theamateurmixologist



Ingredients


40ml Copalli cacao 20ml sloe gin 20ml lime juice 10ml falernum (sub for sugar syrup if not available) pinch of salt


Method


Shake all ingredients with ice and double strain into a Nick and Nora glass. Garnish the glass before pouring with a dusting of icing sugar on one side of the glass



Jean Vital’s ‘Baked Apple Chai Daiquiri’ @cocktailcircus_



Ingredients


40 ml Copalli Barrel Rested Rum 10 ml lemon juice 10 ml lime juice 15 ml spiced demerara syrup* 60 ml warmed apple juice with Earl Grey tea


Method Mix all ingredients, warm gently and serve in a heat proof glass. Garnish with grated nutmeg.


*Spiced syrup: 250 cl Water 3 star anise pods 6 cloves 2 cinnamon sticks 450g demerara sugar Heat until the sugar dissolves, then leave to cool.



Tammy Jackson’s ‘Winter at the Reef’ @forcocktailsake



Ingredients


50ml Copalli Cacao Rum 20ml lime juice 1 heaped tsp of ginger, turmeric & mango puree* Diluted blue spirulina (optional)


Method


Shake all ingredients with ice, strain and serve in a coupe glass. Garnish with Mango


*Ginger, turmeric & Mango puree 1 tsp turmeric powder 1 tsp grated fresh ginger 1 mango Take the flesh of the mango and blend with the turmeric powder and fresh ginger



Waluco’s ‘Chocolate Pineapple Daiquiri’ @walucosonofthesoil



Ingredients


25ml simple syrup 25ml pineapple juice 20ml lime juice 50ml Copalli Cacao Rum


Method


Shake all ingredients with ice and strain into a coup glass.




copallirum.com


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