Deadbeat Daiquiri
Author: 
Yields: 1 serving
 
Ingredients
  • 1½ cups crushed ice
  • 2 ounces aged Panamanian rum*
  • 4 whole lychee nuts, shelled (drained if canned)
  • 1 ounce fresh lime juice
  • ½ ounce Simple Syrup
  • ½ ounce maraschino liqueur
  • ¼ ounce Clément Mahina Coco coconut liqueur
  • Dash Fee Brothers Aztec Chocolate Bitters
  • Garnish: pineapple wedge, plastic monkey, edible orchid
Instructions
  1. In the container of a blender, place ice, rum, nuts, lime juice, Simple Syrup, liqueurs, and bitters; blend at high speed until smooth, up to 20 seconds. Pour into a 12-ounce Pearl Diver glass.* Garnish with pineapple wedge on rim, speared with bamboo pick, plastic monkey, and edible orchid, if desired.
Notes
*We used Caña Brava 7-Year-Old Reserva Añeja Rum. This Pearl Diver glass is available at Cocktail Kingdom, cocktailkingdom.com.
Recipe by Louisiana Cookin' at https://louisianacookin.com/deadbeat-daiquiri/