Spicy Tangerine Daiquiri
- 50 ml white rum (try Bacardi or Bundaberg)
- 20 ml Raw Crush tangerine ice block (about quarter of a block)
- 10 ml Falernum liqueur
- pinch of black pepper
Add white rum, the tangerine block, falernum liqueur and a pinch of black pepper to a shaker and shake for 10 seconds. Take freezer-chilled coupette glass, moisten rim and outside of glass with a slice of lime and roll in tajin seasoning. Pour cocktail into glass and serve immediately.
This one’s a gorgeous twist on a daiquiri, featuring gorgeous and complex tangerine flavours brought to life by a dash of Falernum liqueur and the spicy and sour taste of tajin seasoning; a mouth-puckering seasoning salt popular in mexico that is a simple mix of chili powder, salt and dehydrated lime, often used to rim micheladas and bloody marys.