Faced with an abundance of leftover Champagne at Cold Storage, bartender Marissa Barlow re-purposed the wine by turning it into a syrup. “I had simultaneously been trying to re-create the flavor of my favorite treat as a kid in a cocktail—Daiquiri ice sorbet from Baskin Robbins—and falling short. I decided to use the Champagne syrup in my daiquiri and it all came together; it’s one of my favorite drinks.”
2 oz. white rum
¾ oz. fresh lime juice
¾ oz. Champagne syrup
Tools: shaker, strainer
Garnish: lime peel
Combine all the ingredients in shaker with ice. Shake until chilled and strain into a cocktail glass or coupe. Garnish.
Champagne syrup: Combine 1 cup of flat Champagne (any brand, a very dry Champagne is what Barlow usually uses) with 1 cup of granulated sugar. Heat and stir until sugar is completely dissolved. Store in the fridge when not in use.
Marissa Barlow, Cold Storage, Chicago
Did you enjoy this recipe? Sign up for our newsletter and get our favorite drink recipes of the moment in your inbox every month.
The post Champagne Daiquiri appeared first on Imbibe Magazine.