Julian Goglia, partner and beverage director at The Mercury in Atlanta and Pinewood Tippling Room in Decatur, has many a trick for speed up his sleeve. To keep up with the volume of demand at The Mercury, he even makes two daiquiris at once — each with their own character, lent by the nuances of rich, oaky Bacardi Ocho Años in one and smooth Bacardi Superior in the other. Here, he shows us how to get the job done:
- 2 oz. Bacardí Ocho or Bacardí Superior
- 1 oz. fresh lime juice
- 1 oz. simple syrup
Shake with ice and serve up or on the rocks.