I wanted to make a stirred Daiquiri variation for the Fall menu. One of my bartenders came back from Bolivia and mentioned how everyone is drinking espresso with tonic, mixed in the same glass. I love making a classic Daiquiri with Mr. Black. Those two ideas sparked this cocktail. Beautiful marriage of quinine and coffee with splashes of sugar cane. Almost too sweet, almost too acidic, touch bitter makes magic. Cheers!
Put all ingredients in a mixing glass. 14 revolutions, pour over 1 large ice cube. Dehydrated Lime wheel as garnish.
Water, chinchona bark, granulated sugar, Demerera sugar, lime zest.
Bring all ingredients to boil and simmer for 45 minutes.
Malic, tartaric and citric acid plus water.