This recipe takes a bit of forethought, but the result is a wonderfully refreshing afternoon cocktail. It’s a spin on the daiquiri classico with a summery splash of mango added. The mango-infused rum, of course, can be made ahead of time so you can prepare a mango brava daiquiri whenever you want one. The recipe below makes enough mango-infused rum for four daiquiris.
Caña Brava Rum is a balance between heavy English rum and the more vegetal and brandy-like French variety. Its name comes from Francisco “Don Pancho” Fernandez, who spent 35 years as the Cuban Minister of Rum before moving to Panama. Caña Brava is a slang term for an aggressive wild sugar cane that grows in the Herrera region of Panama.
Although this recipe calls for shaking the daiquiri, it is also very common to blend it with ice, which gives the daiquiri a smoother texture and makes it a perfect beverage for hot summer days. However, the blending method also dilutes the flavors, as the ice is included in the drink. To make a non-alcoholic version, simply substitute lemonade for the rum.
For the Daiquiri:
- 2 oz mango-infused rum
- ½ oz lime juice
- ½ oz simple syrup (1 part sugar, 1 part water)
For the Mango-Infused Rum:
- 8 oz Caña Brava Rum
- 8 dried mango slices
- Put the ingredients for the mango-infused rum in a jar and screw the lid on tightly. Let stand for 24 hours.
- Strain the infused rum into a clean jar.
- Measure all daiquiri ingredients into a shaker and add ice to fill remaining space.
- Shake well and strain into a chilled cocktail glass.
- Garnish with lime and enjoy!
Melissa is a freelance writer and food blogger at recipe-barn.com. She is very passionate about cooking, creating and sharing unique recipes or just simply cooking good food. Melissa has also developed an interest in a variety of other things including healthy diet and traveling in new places around the globe to experience different cuisines and learning different cultures.