Submitted by Antonio Oliveira of Copenhagen, El Obsequio ("The Gift") is a floral, perfumed take on the classic daiquiri.
"Bacardi Carta Blanca rum lays the base of El Obsequio, reminding you of a classic daiquiri," he explains. "The mimosa syrup brings a distinctively floral and perfumed hint to the drink and represents care: for your guests, for your family, for your craft, and the care you show when giving a present. Lime represents integrity; it’s a staple ingredient in a cocktail bar and can always be relied on when mixing drinks. The Cocchi Americano, a sweet and complex aperitif, is difficult to work with and takes practice to really learn to use. But when you do, it can complete the experience of a cocktail. And so, the Cocchi represents respectful courtesy. The courtesy you can expect when entering the doors at Curfew. The type of courtesy that will make your drink taste just a little bit better."
He also adds that the mimosa syrup used in the drink has an interesting historic context: at Curfew (where a wide range of cocktail memorabilia is on display), you may spot a small bottle of specialty perfume, produced and given by the Bacardi family to their best customers years ago. One of the dominant notes in the perfume is mimosa — hence the use of the syrup here.
- 6 centiliters Bacardi Carta Blanca Rum
- 1.5 centiliters Cocchi Americano
- 3 centiliters fresh lime juice
- 2 centiliters mimosa syrup (recipe below)
Shake with ice. Serve in a cocktail glass wrapped in paper, like a gift.
To make Mimosa Syrup
- 1 Liter sugar syrup (1:1)
- 100 grams fresh mimosa flowers (if not available, chamomile flowers will also work)
1. Boil sugar syrup and mimosa flowers together and then let it simmer for 10 minutes
2. After simmer, blend them and fine strain through a coffee filter
3. Let it sit for 2 hours in the fridge.