Summer Daiquiri Recipes by Toronto Expert Bartenders

Here are a few Toronto-local Daiquiri recipes courtesy of the expert bartenders from Canada’s 100 Best Bars. 

Destination Daiquiri 

Courtesy of Massimo Zitti, Mother Cocktail Bar 

Ingredients:  

• 1 ¾ ox Appleton Estate Signature Rum 
• ¼ oz Wray & Nephew OP Rum 
• 1 oz lime juice 
• ¼ oz maple syrup 
• 1 tsp light brown sugar 
• 5 dashes Fernet-Branca bitters 
• 1 pinch sea salt 
• 2 sprays peated whisky 

Garnish: 

• Lime wedge 

Method: 

1. Combine rums, juice, syrup, sugar, bitters and salt over ice in a cocktail shaker.
2. Shake, double strain over ice into a rocks glass, finish with a couple of sprays of whisky and garnish.  

The Margot Daiquiri  

Courtesy of Christina Veira, Bar Mordecai 

Ingredients: 

• 2 ½ oz Appleton Estate 12 YO Rare Casks Rum 
• 1 tbsp loose leaf black tea 
• 1 oz lime juice 
• ½ oz agave syrup 
• ¼ oz Aperol 

Garnish: 

• ½ Grapefruit wheel 

Method: 

1. Combine rum and tea in a cocktail shaker and steep for one minute.
2. Add ice, juice, agave and Aperol and shake well. F
3. ine strain over ice into a rocks glass, and garnish.  

The Miso Daq Attack 

Courtesy of Nick Kennedy, Civil Liberties 

Ingredients:  

• 2 oz Appleton Estate Signature Rum 
• 1 oz lime juice 
• 2/3 oz simple syrup 
• 1 tsp brown miso 

Garnish: 

• Shiso leaf 
• Lime wheel 

Method

1. Combine rum, juice, syrup and miso with ice in a cocktail shaker.
2. Shake well, strain over ice into a rocks glass and garish.  

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