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
- Combine all ingredients except bitters in a cocktail shaker with ice.
- Shake thoroughly to combine, and pour into a coupe glass.
- Garnish with Bob’s Summer Bitters.
Rate This Recipe:
Yield: 1
Updated: 2019-08-21

Related Reads & Recipes
Learn About Rum
· Rum 101
· Our always updated list of the best Rum to buy right now!
More Rum Recipes To Explore
The Pancho Perico Recipe:
One of the cocktails in Ivy Mix’s new book, "Spirits of Latin America," is this tropical drink that's a "gateway to rhum agricole," with a hint of spice.
Autumn in the Tropics Recipe:
This rum and Aperol cocktail gives tropical flavors a Northeastern twist with a fresh squash blossom and Maine blueberries.
The Butterfly Daiquiri Recipe:
The classic daiquiri, made with white rum and lime, gets a colorful makeover courtesy of butterfly pea, the bartenders' obsession du jour.
Holiday Rum Punch:
Nothing pulls a holiday party together like a classic rum punch.
The Cinnamon Rum Eggnog Recipe:
Whip up two servings of boozy, cinnamon-spiced eggnog at your next holiday gathering — or any time you want a cozy cold-weather treat.
The Blackberry Mojito Recipe:
A twist on the classic mojito with fresh blackberries, this recipe can be easily adapted to suit whatever fresh fruit you have on hand.