By Alessandro Mengoni, Locale Firenze Bar in Florence, Italy
Il Locale’s philosophy is about working with seasonal ingredients coming from small producers. The idea behind this twist on a classic Daiquiri is to use an acidified purple carrot extract instead of the classic lime. The apple caramel pairs perfectly with the Ron Santiago de Cuba 11yo oak barrel notes, adding fruity notes to the drink.
Add ingredients into shaker with ice, shake and fine strain.
"The final result is a recipe that respects the nature of a Cuban Daiquiri but using ingredients from Tuscany."
