Maple Daiquiri
YIELD: 1 cocktail
Maple daiquiri
100 ml (½ cup) ice cubes (to chill the glass)
250 ml (1 cup) crushed ice (for the cocktail)
1 drop Angostura bitters
50 ml (1 ¾ oz) lime juice
50 ml (1 ¾ oz) maple syrup
60 ml (2 oz) dark rum
30 ml (1 oz) Maple Espuma
Maple espuma(for 10 servings)
6 egg whites
60 ml (¼ cup) maple syrup
15 ml (1 tablespoon) lime juice
Equipment
Whipped cream dispenser
2 whipped cream chargers
Maple Espuma
Pour all the espuma ingredients into the whipped cream dispenser. Close the cover and pressurize the dispenser by inserting 2 chargers. Refrigerate the dispenser for 30 minutes before preparing the daiquiri.
Daiquiri
Place 100 ml (½ cup) ice into a daiquiri glass and let chill for about 1 minute.
In an electric cocktail shaker, combine the crushed ice, Angostura bitters, lime juice and maple syrup. Mix for 15 seconds at medium speed. Add the dark rum and continue mixing for 30 seconds to blend the alcohol and pulverize the ice. To finish, mix at high speed for 10 seconds, to make the daiquiri frothy before serving.
Do not mix at high speed for too long or you will melt the ice and make the cocktail too watery.
Discard the ice chilling the glass and pour in the cocktail. Garnish with maple espuma and serve immediately.
Shelf Life
About 4 minutes—the time it takes to drink the daiquiri.
