Daiquiris by Samuel Gregory Korn

Bradie Mercer

Daiquiris are a cocktails with taste divided between sweet and sour

Fresh Fruit (Such as lemon and orange)
Blue Curacao

Ice
Vodka (or Coconut Rum)
Vok Triple Sec

1)
Blend the fruit add the Blue Curacao and blend for a very short burst just to mix it

*Note: Do not use syrups as they contain additives to make them "syrupy". Crush ingredients "mortar and pestle" with honey if you wish to make/use syrups. Brown sugar can be used if there is no honey, but no sucrose or starchy sugars

2)
Blend the ice separately, pouring the vodka and triple sec together as it's being blended if possible

*Note: Liqueurs such as Bue Curacao are specifically designed to emulsify alcohol and fruit juices

They are not so much ingredients as they are bonding agent between alcohol and ingredient

Triple sec is used to stack emulsification. Meaning making a drink viable when it contains both sweet and sour acidic ingredients. Such as lemon and orange*

3)
Once the ice and alcohol is blended, dry blend the alcohol and ice mixture into the fruit and Curacao

*Note: Dry blend means swirling one-half of the contents as best you can around the bottom of one shaker (hand-blender) like you would if you were swirling wine around in a cup, a little faster than 1 rotation per second (3 rotations every 2 seconds) swirling "underhanded" not "overhanded" like with wine, usually opposite direction to what you would swirl wine, then evenly and consistently pouring the other shaker into the centre of swirl. Stop immediately once it's poured and do not shake, blend, mix, or anything, any more after it's poured. The benefit of the dry mix is in natural mix patterns and colouring which you don't want to stir up

4)
Hold the Daiquiri/Martini glass square. So it's in a 45 degree angle. A proper Daiquiri/Martini should sit 90 degrees, one side facing straight at the ceiling, the other facing the pouring hand

5)
Tip the drink into the glass so it's "tail" hits the bottom point of the glass. The idea is that you then try "pull" the shaker clear of the drink rather than "pour" the drink out

You want to try swirl it neatly into the glass almost as if you were swirling soft-serve ice-cream into a ice-cream cone. Giving it a nice peaked "head" just like a ice-cream would have

6)
Take notice of the colouring and patterns within the mixing of the drink

A proper Daiquiri needs sweet/sour emulsified which means it usually requires either matching combination of liqueurs to fruit or simply Blue Curacao and Triple Sec

Liqueurs are meant to be used for emulsion with their matching flavours/fruits. Not generally as a primary ingredient

Triple Sec should almost always be used in conjunction with two other alcohols as emulsion stack. It's meant to be able to mix things such as orange and lemon with base alcohols like vodka or Coconut Rum

:-)

Bet you can't find a single "Mixologist" who can tell you what liqueurs or triple sec are actually meant for

Hint: Take a spoon full of honey, push a piece of skinless lime into the honey on the spoon, stir the spoon into any type of clear spirit like vodka, then taste it

Now do the same thing except pour a tiny dash of triple sec over the spoon before stirring it into the clear spirit

Taste/see the difference

Samuel Gregory Korn
11th Of December 1979
0455155980