If you are not yet familiar with the distillate, we invite you to first read the respective blogpost and only then try out this recipe.

Preparation:

Boil 300 ml of one liter of lime juice with 7 g of agar-agar until the agar-agar is completely dissolved. Add the rest of the juice and mix with plenty of stirring. Vacuum the mixture and freeze overnight. Defrost over damp straining cloth and allow to drain.  

Simmer 15 g of crushed white pepper with 500 ml of sugar syrup 1:1 for 90 minutes at 50 degrees in a sous vide.   

Mix all ingredients in a stirring glass over ice cubes and then strain into a Coupette Glass. Squeeze the lime zest over the drink - no garnish.

The Daiquiri is one of the most refreshing classics among cocktails and at the same time an all-time favorite among bar people. This classic is aromatically complemented and enhanced. The incredibly aromatic, fresh distillate makes an excellent base, and the extra white pepper creates a wonderfully clear, yet very freshly peppery drink that both refreshes and yet challenges in equal measure. 

Have fun experimenting & cheers