From time to time, we like to take a break from the classics. You know, it’s like that classic album you’ll always love, but some times, well, you just need to hear some new stuff. The same goes for drinks, and while we’re big fans of the Daiquiri, we’ve also discovered a great new riff on that old tune: The Big Kahuna Daiquiri at Earl’s Juke Joint in Sydney.
Bartender and owner, Pasan Wijesena, came up with The Big Kahuna Daiquiri and it’s been on their list since last August. In this drink, the Bacardi Carta Fuego plays a starring role.
“Bacardi Fuego has a cinnamon kick that compliments the tiki inspired direction of our rum cocktails,” said Wijesena.
“These drinks are fun for our bartenders and punters find them pretty approachable too, which is the main objective at the end of the day. Whilst [Carta Fuego] is great at channelling Don the Beachcomber (and is delicious swizzled with house made Don’s Mix) it stands up equally in a simple mixed drink (amazing with a spicier style of ginger beer) or indeed on it’s own out of the freezer.”
If you ask us, you’d be mad not to give it a crack because the spices play well with the banana liqueur — and hey, Daiquiris! Earl’s is due to celebrate it’s third birthday in a couple of months, and you could do worse than to celebrate with a Big Kahuna Daiquiri.
The Big Kahuna Daiquiri
30ml Bacardi Carta Fuego
20ml Bacardi Carta Blanca
20ml Giffard Banane du Brésil
15ml Coconut infused white rum (in-house*)
20ml Fresh lime juice
Shake all with cracked ice, and fine strain into chilled coupette Half rimmed with cinnamon sugar
*Steep coconut flesh in a jar with rum for 5 days, add vanilla pod on day 6. Shake jar every day to agitate mixture. Strain all on day 7.
Created by Pasan Wijesena, Earl’s Juke Joint
Bacardi Carta Fuego
Colour: Golden with a hint of red.
Aroma: Sweet oak, vanilla and nutmeg, rum, chocolate, cinnamon, with butter and lemon peel.
Taste: Chocolate and chilli, mellow oak and soft golden rum. Warm Christmas spices, dried fruit raisins and figs. Walnuts and macadamia. Chocolate and chilli again on the finish, with plenty of nutmeg and warm spices, then chilli heat and long soft chocolate.