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look at all those vanilla seeds!

look at all those vanilla seeds!

Having infused my own vanilla rum, then making my own vanilla syrup and after painfully juicing and straining a pineapple, I set back and enjoyed a

Cox’s Daiquiri (by Simon Difford)

  • 2½oz Vanilla-infused rum
  • ½oz lime juice
  • ¼oz vanilla syrup
  • 1oz pineapple juice (fresh, strained & unsweetned)

Shake and strain into a chilled cocktail glass.

This was really refreshing, with good hints of vanilla. Tart and refreshing as it should be. But a little too boozy.

I made some tweaking that really made it more approachable, cut a little rum and a little juice.

  • 2oz vanilla-infused rum
  • ½oz lime juice
  • ½oz pineapple juice
  • ¼oz vanilla syrup

The Daiquiri is indeed the king of the cocktails!



1) Just splited a vanilla bean and put it into 250mL of Bacardi Black;
2) After a couple of weeks I strained the rum, scrapped the seeds from the vanilla and made a simple syrup (1 cup water, 1 cup sugar).