Atomic Daiquiri

As many of you know, I'm something of a bon-vivant, a lover of the 'finer things in life' and, second to pretty ladies (but if my wife asks, I have eyes only for her!), are cocktails. Or at least that's the reason I give for why I spent 6 months of my life busting my arse behind a bar.
So, whilst I'm in the mood I figured I'd start a wee blog on cocktail recipes as I refine them, and use this as a channel for budding home-mixologists to ask questions, share ideas etc.

For my inaugural post I thought I'd cover off what I'm drinking now:

The Atomic Daiquiri

Similar drinks using over-proof rum go by various other names (e.g. "Nuclear Daiquiri", "151 Daiquiri", "Overproof Daiquiri") this is a super-charged but really pared-down rum cocktail. Daiquiris are composed of 3 fundamental elements of most rum cocktails - rum (obviously), lime and a sweetener (sugar or gomme).

But what really makes this exceptional is the rum in question - overproof Goslings Dark Rum. 151 proof. In normal language, not that poxy American terminology, that's 75.5% ABV (alcohol by volume).

"But that's pretty much like nail varnish remover!" I hear you cry.Yet, like the ridiculously overproofed bourbons like George T. Stagg, OP rum can also be delicious. Though it can also be dreadful, and it's potent stuff so steer clear of shit-looking brands and don't drink this like normal liquor. It's to be carefully harnessed and enjoyed, not knocked back in a night.

It's delightful, but challenging if drunk neat. Most people will, understandably, be using this as a float in tiki drinks, or to set things alight.

Anyway, enough pre-amble, here's the recipe:

50ml Gosling's 151 (Overproof Rum)

25ml Lime Juice

15ml Pierre Ferrand Dry Curacao (Cointreau/Triple sec if you have to)

5-10ml of Orgeat or Gomme Syrup (optional - to taste - I leave this out)
Bitters (if you have them ... I'm using Difford's Daiquiri Bitters atm)

1. Chill down a martini glass (crushed ice if you have it, cubed ice in water if not).
2. Shake all ingredients, except bitters, with ice
3. Empty glass and put in a few dashes of bitters
4. Double-strain in to glass and serve with a Maraschino cherry, if you're feeling fruity

You can substitute in different rums here, but the proportions may need a little tweaking. This also assumes that you like your daiquiris like I do - aggressively acidic and punchy. You can take the edge off by adding 5-10ml of Orgeat (ideally), gomme syrup or sugar

Let me know if you give this a whirl, or think you've got an interesting new take on it!