Cocktail

A Daiquiri on holidays - this frozen summer cocktail combines the right tropical flavors for a fruity, refreshing experience

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The idea

A search for fruity summer cocktails brings you quickly to some rather „classic“ Daiquiri variations, like the Mango Daiquiri or Strawberry Daiquiri. The Mango Daiquiri just adds fresh mango & ice to the standard recipe and often increases the sugar (sirup) portion, which results e.g. in a 2,5:1:1 part for alcohol:lime:sugar. Although this is a refreshing, sweet cocktail that clearly stages the mango, I was missing something special here. As long as you are no mango purist, you will probably welcome the following addition that extends the flavor profile remarkably.

Why bringing coconut into the game? It does not only pair well with the main tropical fruit, mango, but also with rum.. and lime, too! Malibu already combines the coconut flavor with Caribbean rum. Thus, such a coconut liqueur will just beautifully blend in with the base rum without adding even more dilution and creaminess (as coconut milk would). Although this liqueur has a strong, quite sweet coconut flavor it does not bind the lime as much as sugar sirup does.

This will result in an exciting taste experience: first the coconut kicks in, then the luscious iced mango keeps your tongue awake, while at the end some slightly sour astringency sticks to it for some moments. As the rum stays in the background like a gentleman, the temptation is high to slurp the glass empty in a few gulps, just like a smoothie.

How to create it

  • 1. Step: gather all

    Peel & slice the mango, squeeze the lime and put all ingredients into a blender. Add ice on top.

  • 2. Step: blend it

    Blend until it becomes a creamy texture. A quick shake in between may help to further mix the ingredients.

  • 3. Step: decorate it

    Pour into a big martini glass, a coupette or a highball glass. Decorate with a lime slice to signal „Daiquiri“.

Recipe

  • 1/2 – 2/3 piece mango
  • 30ml white rum (e.g. Barcardi)
  • 20ml coconut rum (e.g. Malibu)
  • 20ml lime juice (fresh)
  • 3-4 ice cubes (middle sized)
  • 3-5 x mango
  • 1,5 x white rum
  • 1 x coconut rum
  • 1 x lime juice
  • 3-4 ice cubes

Recipe

  • 1/2 – 2/3 piece mango
  • 30ml white rum (e.g. Barcardi)
  • 20ml coconut rum (e.g. Malibu)
  • 20ml lime juice (fresh)
  • 3-4 ice cubes (middle sized)

How to create it

  • 1. Step: gather all

    Peel & slice the mango, squeeze the lime and put all ingredients into a blender. Add ice on top.

  • 2. Step: blend it

    Blend until it becomes a creamy texture. A quick shake in between may help to further mix the ingredients.

  • 3. Step: decorate it

    Pour into a big martini glass, a coupette or a highball glass. Decorate with a lime slice to signal „Daiquiri“.

The idea behind

A search for fruity summer cocktails brings you quickly to some rather „classic“ Daiquiri variations, like the Mango Daiquiri or Strawberry Daiquiri. The Mango Daiquiri just adds fresh mango & ice to the standard recipe and often increases the sugar (sirup) portion, which results e.g. in a 2,5:1:1 part for alcohol:lime:sugar. Although this is a refreshing, sweet cocktail that clearly stages the mango, I was missing something special here. As long as you are no mango purist, you will probably welcome the following addition that extends the flavor profile remarkably.

Why bringing coconut into the game? It does not only pair well with the main tropical fruit, mango, but also with rum.. and lime, too! Malibu already combines the coconut flavor with Caribbean rum. Thus, such a coconut liqueur will just beautifully blend in with the base rum without adding even more dilution and creaminess (as coconut milk would). Although this liqueur has a strong, quite sweet coconut flavor it does not bind the lime as much as sugar sirup does.

This will result in an exciting taste experience: first the coconut kicks in, then the luscious iced mango keeps your tongue awake, while at the end some slightly sour astringency sticks to it for some moments. As the rum stays in the background like a gentleman, the temptation is high to slurp the glas empty in a few gulps, just like a smoothie.

Good to know

The mango

Mango is extraordinarily complex in its flavors: 270+ different volatile compounds have been identified.

This is true for many fruits: besides the cultivation & geographical origin of the fruit itself the degree of ripeness will also influence the taste of a cocktail. With progressed maturity, e.g. the sugar amount increases. Mangoes can go from stingy, to woodsy to honey-like, etc.

Mango & coconut

Among those many flavors of the mango lactone compounds, such as γ-octalactone, can create a coconut-like note. Thus, the two fruits blend in just naturally good.

The paring of mango and coconut is as traditional as it is popular for East Asian desserts. That will most likely inspire me for my next fruity-sweet cocktail receipe creation.

Balance & variations

If you feel that the different flavors are somehow overwhelming, you can add a dash of sugar sirup or try fabricated lime juice cordial to smooth the edges.

If you don’t have coconut rum, you can use 10 – max. 20ml coconut sirup instead and increase the rum amount to 40 – max. 50ml.

Tip: try this coconut addition with strawberries instead of mango – it will unleash the tropical side of strawberries!

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