Cocktail: Pomelo Daiquiri
Jul 01, 2018 • Connie Matisse
This week, Erin brings us a Pomelo Daiquiri.
We plucked our newest Sales Associate, Erin Hawley, from behind the bar at MG Road back in the fall (sorry, MG Road!), which means we have another very competent set of hands to mix us a drink on slow, rainy weekdays when no one’s wandering into the store (though next time it's rainy, please do come in and hang out with us! We'll make you a cocktail, too.) Keep an eye out for monthly seasonal cocktail recipes from the East Fork kitchen to try at home.
This week, Erin brings us a Pomelo Daiquiri. Here’s what she has to say about it:
There’s nothing that gets me through the last dregs of winter better than sipping a bright, citrusy cocktail with my heat cranked up a little too high. Fortunately for us, most citrus fruits hit their peak juiciness in the colder months. This drink features pomelo, the sweeter, more demure sister of the grapefruit. Cocchi Americano, a fortified wine made from Moscato D’Asti, cinchona and citrus peels (and easily available at Greenlife or the Asheville Wine Market on Biltmore) adds complexity and a hint of bitterness.
- 2 oz White Rum (I like to use a funky Jamaican rum with this, such as Appleton)
- .75 oz lime juice
- .5 oz pomelo juice
- .5 oz Cocchi Americano (if you don’t have Cocchi Americano hanging around and like a slightly sweeter drink anyway, sub .25 oz simple syrup).