Shaken · Coupe
Shaken · Coupe
Zig Payton, Kingfisher, Durham, North Carolina
Toasted Rice Daiquiri cocktail recipe
What goes in it
- 2 ozToasted rice rum
House prep · Recipe below ↓
- 0.75 ozToasted rice syrup (1:1)
House prep · Recipe below ↓
- 0.5 ozLime juice
Fresh juice · Recipe below ↓
- 0.25 ozNigori sake
Bottle · Sake
- 1 barspoonHoney liqueur
Bottle · Honey Liqueur
Method · Shaken
- 1Shake everything hard with ice.
- 2Strain into a chilled coupe.
- Glass
- Coupe
- Ice
- Up
Prep ahead
House prep
Toasted Rice Rum
- Yield
- About 700 ml
- Keeps
- 3 months
- Storage
- Room temperature
Ingredients
- 250 gtoasted Carolina Gold rice
- 750 mlwhite rum
Method
- 1Seal the toasted rice and rum in a sous vide bag and hold at 140°F for two hours. Strain and rebottle.
House prep
Toasted Rice Syrup (1:1)
- Yield
- About 32 oz
- Keeps
- 2 weeks
- Storage
- Refrigerated
Ingredients
- 62 gCarolina Gold rice
- 32 ozsimple syrup (1:1)
Method
- 1Toast the rice in a dry pan until golden and fragrant. Bring the syrup to a boil, add the rice, then strain it out.
Fresh juice
Lime Juice
- Yield
- About 1 oz per lime
- Keeps
- 1 day
- Storage
- Refrigerated
Ingredients
- Fresh limes
Method
- 1Juice to order or in small batches. Strain out seeds and pulp. Store in the refrigerator.
About the Toasted Rice Daiquiri
Toasted Rice Daiquiri is a sour made with toasted rice rum, toasted rice syrup (1:1) and lime juice, created by Zig Payton.
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