Today, we’re focusing on a drink that could easily be described as a rum-based Margarita, though, technically, it’s a Daiquiri riff. It is, of course, the Golden Glove.
A combination of Jamaican rum, lime juice, Cointreau, and sugar, the cocktail first appeared on the menu at Havana’s El Floridita, crafted by none other than Constante Ribalaigua Vert, the bar’s legendary owner and blender-in-chief. With just a handful of ingredients, it somehow manages to feel both classic and mysterious. And in our eyes, it’s a sleeper hit from a golden era that’s well worth revisiting.
Bringing it into the 21st century for us today — albeit with a heavy dose of historical influence — is Pepper Stashek of New York’s dedicated Daiquiri destination, Bar Kabawa. It’s Jamaican rum, chilled steel, and blended gold. And it’s all right here on the “Cocktail College” podcast. Tune in for more.
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Pepper Stashek’s Golden Glove Recipe
Ingredients
- 2 ounces aged Jamaican rum, such as Appleton Signature
- 1 teaspoon Cointreau
- 1 tablespoon granulated white sugar
- ¾ ounce fresh lime juice (Key lime/Persian lime blend)
- ⅛ teaspoon xanthan gum
- 142 grams pebble ice
- Garnish: orange twist
Directions
- Add all ingredients to a blender (including ice).
- Blend until smooth.
- Pour into a 10-ounce chilled coupe glass.
- Garnish with a large orange twist.
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