By Gegham Mkheyan, Minas Bar in Yerevan, Armenia
Based on the classic daiquiri components of rum and lime, but with a kombucha twist! Ron Santiago de Cuba 11yo delicately passes through the rotary evaporator, leaving a portion of the alcohol to distil with Feijoa. The remaining residues transform into aromatic kombucha, which is used as a top-up soda for the cocktail, creating the perfect Daiquiri Highball. Each sip is a journey into the future of mixology, where tradition meets innovation in a glass.
Build and stir in glass.
"My 'Daiquiri of Tomorrow' cocktail is inspired by the evolving trends of the bar industry. I aim to explore the future of mixology through my innovative approach to crafting cocktails. By utilizing advanced techniques such as rotary evaporation and fermentation, I seek to push the boundaries of traditional cocktail making. My goal is to offer an unforgettable sensory experience, embodying the spirit of experimentation and creativity."
