Tulia Rum Daiquiri
In times of uncertainty, sometimes the best thing we can do is enjoy the things that bring us a sense of normalcy, like sipping a fruity cocktail at the end of a long day. Even though many bars and restaurants have closed doors, some of our favorite businesses are working to keep the Gulfshore dream alive by offering curbside pick-up and discounted deliveries. This week, Vincenzo Betulia of The French-Tulia empire started offering carryout kits with raw meats, veggies and pastas so you can make the meals you’d normally enjoy tableside at home. To accompany the efforts, we tapped one of his star bartenders of the snazzy Bar Tulia to share a quick and easy isolation libation for your virtual happy hours. Here’s the trick to making Stan Worrell’s signature rum daiquiri in your own kitchen.
What you’ll need:
- 2 ounces of Plantation Barbados 5 Year Rum (or your preferred rum)
- 1 ounce fresh squeezed lime juice
- 3/4 ounce simple syrup (homemade recipe below)
- A dash of Tiki or Angostura bitters (optional)
For the simple syrup:
Warm 1 cup of water in a saucepan (not to the point of boiling). Add 1 cup sugar and stir or swirl until the sugar is completely dissolved.
Directions:
- Add ingredients to a shaker or pint glass. “You can play with the sugar and acid depending on your preference, says Worrell.
- Roll or shake the mixture.
- Serve up or pour over ice.
Another trick from Worrell for this versatile beverage? “Use your favorite rum or make it a gimlet with gin or vodka, keeping the same proportions.”