Spicy Peach Daiquiri
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A daiquiri variant where ripe peach meets a sharp habanero heat — sweet, sour and warming all at once. Built on the classic daiquiri trio of rum, lime and sugar with the fruit and chilli doing the lifting.
A modern signature in the wider daiquiri family — the structure is the same century-old rum/lime/sugar template, but the fruit-and-chilli pairing belongs to the post-2010 craft bar wave that popularised savoury and spicy twists on cocktail classics. Habanero shrubs and tinctures became common bar-back tools around the same time.
Method
Shaken
Glass
coupe
Difficulty
Medium
Flavor Profile
Ingredients
Servings:
1
Your bar: 0/5
🌱 Vegan🌾 Gluten-free
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AdInstructions
- Wipe a coupe (or chilled rocks glass) rim with a lime wedge and roll it in Tajín or a fine chilli-salt mix for the spiced edge.
- In a shaker tin combine 50 ml light rum, 30 ml peach purée (or quality peach nectar), 20 ml fresh lime juice and 15 ml simple syrup.
- Add 5–10 ml habanero shrub or concentrate to taste — start low; you can always add a half-bar-spoon more before the second shake.
- Fill with ice and shake hard until the tin frosts, about 12–15 seconds.
- Double-strain into the prepared glass.
- Garnish with a thin peach slice on the rim and a couple of dehydrated chilli flakes floated on top.
- For a frozen version, blend everything (without the second shaking) with 200 g crushed ice for 8–10 seconds and pour into a coupe.