Daiquiri de Plata

Añejo Rum, Lime, Passion Fruit Liqueur, and Yellow Chartreuse

Bartender Jennifer Akin of Rumba | Seattle
Yield: 1 cocktail

Adapted by StarChefs | January 2020

INGREDIENTS:

2 ounces Brugal añejo rum
¾ ounces lime juice
½ ounce Giffard Passionfruit Liqueur
¼ ounce 2:1 simple syrup (we do a 4:1 blend of white sugar to Demerara, but all white sugar will work, if necessary)
4 dashes Yellow Chartreuse

METHOD:

To a shaker with ice, add all ingredients. Shake. Double strain into a coupe. 

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