DOBLE IN RIO

April 13, 2015 at 9:21 pm

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Recipe by Jake Bliven

INGREDIENTS:

1 1/2 oz. Veev acaí spirit

1/2 oz. Maurin Quina

1/2 oz. Fresh lime juice

1/4 oz. Giffard Pamplemousse Ross

1 dash Angostura bitters

PREPARATION:

Add all ingredients in a shaker tin filled with cracked ice and shake hard for ten seconds. Double strain into a chilled coupe and garnish cocktail. Serve with a smile!

GARNISH:

Lime wheel picked with two Veev infused blueberries and a sprig of mint

GLASSWARE:

Chilled coupe

INSPIRATION:

I really wanted to do a daiquiri riff and thought of the Hemingway to be the source of inspiration. Maraschino liqueur is a little intense for me at times so Maurin Quina supplies the cherry element and let’s the Veev shine as well as the small amount of Pamplemousse to add that grapefruit daiquiri. The angostura just helps to bind everything together. The blueberries are part of the garnish as they often paired with acaí as a fruit and I wanted to infuse them with a Veev gimlet of the competition allows it.

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