Layered with recent citrus, apricot eau de vie, and a contact of demerara, the The Archer’s Unintentional Daiquiri walks the road between indulgent and refreshing.
It’s the form of cocktail that stops friends mid-sip not as a result of it’s difficult, however as a result of it proves simply how transformative a bit of method (and endurance) could be behind the bar.
Take a look at the complete recipe beneath, that includes a decadent brown butter hazelnut tequila created by bartenders Damien Edens and Jimmy Chmielewski.
Unintentional Daiquiri
by The Archer — Charleston, South Carolina
Substances
- 2 oz. Brown Butter Hazelnut Tequila*
- ½ oz. Grapefruit Juice, recent squeezed
- ½ oz. Lime Juice, recent squeezed
- ¼ oz. Apricot Eau de vie
- ¼ oz. 2:1 Demerara
- 1 sprint Angostura Bitters
Preparation
- See beneath sub preparation, combine in your favourite glass and serve.
Extra Notes
Toasted Hazelnut Brown Butter Tequila Recipe courtesy of Damien Edens + Jimmy Chmielewski
*Toasted Hazelnut Brown Butter Tequila
Substances
- 1 liter Reposado Tequila (use a mid-shelf model like Lunazul; don’t use gold tequila)
- ½ cup Hazelnuts (recent or shelled; not blanched)
- 1 lb Unsalted Butter
Preparation
- Prep: Pour tequila right into a container, leaving about 15 ouncesof additional room for the butter and nuts.
- Toast the Hazelnuts: Within the pot you'll use for the butter, toast hazelnuts over medium-high warmth till aromatic and the skins start to peel. Instantly switch them to the tequila to cease the cooking and start infusion.
- Brown the Butter: Lower butter into 1-inch cubes. Wipe out the pot, then soften the butter over medium-high warmth. Stir continuously, scraping the underside and sides, because it strikes from melted to clarified to browned. As soon as the butter smells nutty and the milk solids flip brown, take away from warmth.
- Mix: Pour the brown butter (together with all browned bits) into the tequila and hazelnuts. Whisk for 3 minutes to totally incorporate.
- Freeze: Cowl and freeze the combination for twenty-four hours. The fats will solidify on prime (“fats cap”).
- Pressure: Take away the fats cap. Pressure out the hazelnuts by way of cheesecloth or a Superbag, then filter once more by way of a espresso filter to make sure readability and shelf stability.
{“@context”:”https://schema.org/”,”@kind”:”Recipe”,”identify”:”Unintentional Daiquiri”,”description”:”A scrumptious cocktail recipe for Unintentional Daiquiri”,”picture”:”https://chilledmagazine.com/wp-content/uploads/2026/02/accidental-daq-behind-the-cocktail-recipe.jpg”,”creator”:{“@kind”:”Particular person”,”identify”:”The Archer u2014 Charleston, South Carolina”},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“2 oz. Brown Butter Hazelnut Tequila*”,”u00bd oz. Grapefruit Juice, fresh squeezed”,”u00bd oz. Lime Juice, fresh squeezed”,”u00bc oz. Apricot Eau de vie”,”u00bc oz. 2:1 Demerara”,”1 dash Angostura Bitters”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”See below sub preparation, mix in your favorite glass and serve.”}],”recipeCategory”:”Cocktail”}
The put up Behind the Cocktail: The Unintentional Daiquiri appeared first on Chilled Journal.
