Peter Suderman’s Daiquri


  • 1 drop Pernod or absinthe
  • 3 drops 20% saline/salt solution
  • ¾ ounce rich (2:1) simple syrup
  • 1 ounce fresh lime juice, strained and chilled
  • 2 ounces Flor de Cana 4 Extra Seco rum


  1. Combine all ingredients in a shaker.
  2. Add ice, then shake until thoroughly chilled.
  3. Strain into a coupe. No garnish.


When shaking this drink, you really need to go at it. This isn’t a count-to-three and pour situation; a Daiquiri should be quite cold and quite frothy. Shake vigorously with large ice for around 10 seconds until the exterior of your shaker is chilled.


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