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.
- 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
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.