The Story Behind The Jettison Daiquiri

George Kaiho, bar manager at Jettison in Dallas, uses a blend of Panamanian and Martinican rums in this Daiquiri. Grapefruit-infused simple syrup and a few dashes of bitters give it layered, citrusy flavors.

Ingredients

  • 2 ounces Panama Pacific 3 years
  • ½ ounce Rhum Neisson
  • ¾ ounce lime juice
  • ½ ounce Grapefruit Oleo Syrup
  • 3 or 4 dashes of Bob’s Summer Bitters for garnish

Directions

  1. Combine all ingredients except bitters in a cocktail shaker with ice.
  2. Shake thoroughly to combine, and pour into a coupe glass.
  3. Garnish with Bob’s Summer Bitters.
The Jettison Daiquiri Recipe