It’s that time of the year for the Fall Spiced Daiquiri by Chef Riley Huddleston of I|O at The Godfrey Hotel Chicago. Chef Huddleston was previously at cocktail mecca, the Aviary, and his menu features chef-driven cocktails made using scientific techniques in the kitchen, as opposed to behind the bar.
Fall Spiced Daiquiri includes several Indian flavors, such as vadouvan curry, kaffir lime and house-made cardamom bitters. The cocktail will be added to the menu on October 22nd and will cost $45 for a pitcher and $13 for a glass.
Fall Spiced Daiquiri
1.5 oz caramelized banana infused rum
.5 oz banane du bresil
.75 oz lime juice
.25 oz vanilla bean simple syrup
.25 oz vadouvan curry/blanco verjus
.25 kaffir lime leaf
2 drops cardamom bitters (made in-house, but can be found online)
Method: Shake with ice and strain in coupe glass. Top with foam* and black lime powder.
4 oz vanilla bean simple syrup
1 oz banane du bresil
1/2 gelatin sheet
1/4 tsp citric acid
Method: Bloom gelatin and squeeze our excess water.Heat water, simple, liquor, citric acid to a simmer and stir in bloomed gelatin. Cool down, add to a whip cream charger (charge 2x)