At CENE, we love hearing about new, cool cocktails. We asked Frank Antonetti, Head Bartender at Swallow in Huntington to give us something fun and easy to make. We present the Alpine Daiquiri.
When I was asked to create a winter drink, I thought about a lot of the classics and how I could put a twist on them. Everyone loves a hot toddy. I love making them, but let’s face it, no ones going out tearing up the dance floor with a hot mug of tea in their hand. If you are, take a look in the mirror dude, you don’t have to try that hard.
With that in mind, I wanted to create something that used some classic winter flavors in a package that’s fun, easy to drink, and a blast to create. The Alpine Daquiri starts with a winter-spiced rum that I’m going to show you how to make, then finishes as a classic Hemingway Daquiri. Light, delicious and deep in flavor without weighing you down.
Ok, let’s start with the rum. Most Amber rums will work, but look for those that are a bit more vanilla forward. I used Sag Harbor rum for mine. Here’s the spice lineup (4 batches are pictured, so choose a smaller vessel for your infusion.)
-Frank Antonetti
1 bottle Amber rum
1 cinnamon stick
1 orange peel
1 lemon peel
2 cloves
1 cinnamon stick
2 pieces of star anise
Pinch of allspice
Bottle all ingredients in rum, let sit for two days in a cool place out of direct sunlight for 48 hours.
1. Now that your rum is good to go, let’s make the damn drink!!
Start off with two ounces of your magical winter rum concoction and add it to your cocktail shaker. (But Frank! Bartending school taught me to always add the spirit LAST in case I mess up! – cool dude. If you lack the coordination to pour a few ounces of liquid into a wide mouth metal cup without spilling, then go crack a Zima and let the adults talk.)
2. Add one ounce of fresh squeezed lime juice.
3. One ounce of simple syrup
(equal parts sugar and water heated
and stirred until the sugar
completely dissolves)
4. A half-ounce of Luxardo Maraschino Liqueur
Add ice, and shake it for ten seconds.
Strain into a Collins glass filled with fresh ice,
garnish to your liking and enjoy!
Look at what you made!
Frank Antonetti is the Head Bartender at Swallow Restaurant, an award winning small plates restaurant serving technique driven modern American cuisine paired with Long Island’s premiere craft cocktail and spirits program. Born and raised on Long Island, Frank seeks to push the culture east of the 5 boroughs forward and continuously deliver the best drinks and experience to his guests.
