When you love rum as much as us, a classic daiquiri is on the go-to list of easy cocktails. We've added a zesty twist with our hand-crafted Australian lemoncello. This one has punch!
Pinch of salt
Garnish: dehydrated lemon wheel
Add ingredients to a cocktail shaker and shake with ice to chill and dilute the cocktail. Strain into a cocktail coupe using a cocktail strainer, and garnish with a dehydrated lemon wheel.
To make the lemon oleo saccharum, which means ‘oil sugar’, you will need lemons and sugar.
Thoroughly wash lemons, then peel the skins and keep the rest of the fruit for juicing. Cut the skins up into small pieces and place in a container. Cover the skins in sugar, cover the container and leave at room temperature for 24 hours. The sugar will draw the oils from the skins and create a syrup. Occasionally open the container and stir the mixture to make sure any undissolved sugar is interacting with the skins. If the sugar has all dissolved in only a few hours, add more! Once you have a pool of syrup around the skins, strain away the skins and you’re left with a tangy, flavourful syrup. Will store in the fridge for 2 months.
To make the dehydrated lemon wheel, slice lemon in thin slices and dehydrate at 60 degrees for 10 hours, or until they click when you tap them together.