About Time: You Made Copalli’s Seasonal and Sustainable Daiquiri RecipesBy Angelica Malin
Belizean craft rum maker Copalli has launched its second The Daiquiri Series – a collection of seasonal and Instagrammable cocktails to create at home, curated with leading mixologists Jean Vital, Tammy Jackson, Matt Hollidge, and Waluco Maheia, a cocktail curator based in Copalli’s distillery in the heart of the Belizean rainforest.
Introducing four new twists on the Daiquiri serve, which typically uses just three ingredients, The Daiquiri Series is shaking up the classic cocktail using innovative but easy to find ingredients. Each recipe uses organic, single estate, sustainably-produced and premium Copalli White Rum, which comes straight from Copalli’s zero impact distillery powered by regenerative biomass in the Southern Belizean rainforest.
Matt Hollidge’s ‘Dusk Light Daiquiri’
The taste of Italy in a daiquiri serve, made with elderflower liqueur, fresh lime and extra virgin olive oil for a creamy finish that complements the cocktail’s flavours.
Ingredients:
60ml Copalli white
20ml fresh lime juice
20ml elderflower liqueur
1 bar spoon extra virgin olive oil
Method:
Shake all ingredients with ice in a shaker and double strain into coupe.
Jean Vital’s ‘Peach Me’
Wine in a cocktail? Yes, please! For those with a sweet tooth, this recipe uses a peach and rosé syrup mix, making it the ultimate year-round serve.
Ingredients:
40 ml Copalli Rum
20 ml Rosé wine and Peach syrup
20 ml Lime juice
6 Mint leaves
Lime peel to garnish
Method:
To create the rosé wine and peach syrup, add 100g sugar to 4 ripped peaches and leave over night. Then warm 200g rosé wine on the hob and add the peach mixture. Reduce for 10 minutes then strain and let cool. Add the syrup to the rest of the ingredients, Give a good shake. Fine strain. Garnish with some mint and a lime peel.
Tammy Jackson’s ‘Queen of the South’
This tropical thirst quencher mixes pineapple, lime and even more pineapple for a real taste of the rainforest. Garnish with chilli salt for an extra zing.
Ingredients:
50ml Copalli White Rum
Muddled handful Roasted Pineapple
25ml Lime Juice
25ml Shot of pineapple juice
Method:
Add all ingredients except the juice to a blender with ice. Blend until smooth. Serve in a coupe and top with juice. Garnish with dehydrated pineapple and chilli salt.
Waluco’s ‘Mango Daiquiri’
Finally, for a simple yet delicious light serve, this recipe uses muddled mango, syrup and lime juice. Perfect for those looking for an impressive cocktail without the fuss.
Ingredients:
Mango slices (Muddled)
25 ml Simple syrup
25 ml Lime juice
50 ml Copalli White Rum
Method:
Shake all ingredients with ice and strain.
