The Demerara Cocktail was created by Mariano Licudine in 1956. He was the head bartender at the Mai-Kai restaurant in Fort Lauderdale, Florida.
Ingredients
- 1 oz demerara rum
- ½ oz gold Puerto Rican rum
- ½ oz fresh lime juice
- ½ oz passion fruit syrup
- 4 oz crushed ice
Steps
Add ingredients into a blender. Blend for 5 seconds at a high speed setting. Strain into a cocktail coupe or saucer.
Tasting notes
I found this drink has some very bright, sweet, floral notes. It was very pleasant to drink and I’ll be adding it to my cocktail arsenal.
This recipe can be found in the book: Beachbum Berryʼs Sippin’ Safari; 10th Anniversary Expanded Edition.