So, here we are, with another cocktail post. Today I decided to do a classic daiquiri with prosciutto wrapped asparagus, as I believe the fruity and salty flavours are a great combination. I did quite enjoy the daiquiri and I thought it was nice to take it up a notch in terms of strength. I would say it is in between something around the lines of a Mojito or Gin and tonic, and a Margarita or Martini. Also the fact that it’s a few ingredients (white rum, lime juice and sugar syrup) mixed together then it’s just all about giving it a good shaky shaky woo woo, it’s very easy to prepare.
The prosciutto wrapped asparagus is also very straight forward, the name basically says it all, then there is jest a few added touches. The only other thing that i’ll mention, since there isn’t much to this recipe, is that there is no need to add salt as the prosciutto is also quite salty, especially once you have pan fried it. Instead, I decided to add fresh herbs.
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Until next time.
I love this cocktail! The berries, the fresh lime and the balance between sweet and strong make this Daiquiri so amazing.
- 50 ml white rum
- ½ oz. Sugar syrup
- 25 ml of fresh lime juice
- 1 slice of lime for garnish
- At least 2 heaped handfuls of ice ice
- Fill your desired cocktail glass with ice (I am using a Martini glass) to chill.
- Put your white rum, sugar syrup and fresh lime juice into your shaker. Mix, and then taste test. Once you are satisfied, add a good handful of ice to the shaker then shake hard.
- Pour the ice out of your cocktail glass and then strain the daiquiri mixture from the shaker into your chilled glass. Garnish your cocktail with a wedge of lime and serve with the asparagus. Enjoy.
You can use frozen berries for garnishing your cocktail at the very end. It adds a great fruity appeal to the drink.
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