An Easy-Drinking, Low-Proof Daiquiri Recipe

Photo by Tom Arena

Kevin Beary, beverage director, Three Dots and a Dash and The Bamboo Room, Chicago

At The Bamboo Room, a bar hidden within Chicago tiki lounge Three Dots and a Dash, guests were greeted with a snack-sized, two-sip Sherry Daiquiri, also known as a Snaiquiri, over shaved pineapple ice. It was a lower-octane alternative to a traditional Daiquiri made with rum.

“A bolder Sherry stands up pretty well,” says Kevin Beary, beverage director of the venue. He opts for manzanilla Sherry, a dry, saline style, preferably aged under a blanket of yeast called flor. Note: This recipe makes a single full-sized serving, double what Beary served guests.

Sherry Bomb
Ingredients
  • 2 ounces manzanilla Sherry (Beary used Bodegas Alonso Velo Flor Manzanilla)
  • 1 ounce lime juice
  • ½ ounce Martinique sirop de canne (store-bought simple syrup made with sugarcane from Martinique)
  • Lime wheel, for garnish
Directions

In cocktail shaker, combine all ingredients, except garnish, with ice. Shake well, and double-strain into coupe glass. Garnish with lime wheel floated atop drink.

To make mini “Snaiquiris,” divide the recipe above between two small cordial glasses without garnish.

Published on March 28, 2020