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Blind Spot’s Buttered Cinnamon Daiquiri

An innovative take on the classic Cuban cocktail from the newly refurbished London bar

by Cajsa Carlson
on 21 July 2015

On our recent visit to the newly refurbished Blind Spot bar at the St Martin’s Lane Hotel in London, we got the chance to try a few of the bar’s recently revealed cocktails, created by mixologist Andrew Loudon. Loudon, who won the 10th edition of the Havana Club Grand Prix cocktail competition in Cuba in 2014, shared one of his recipes with Cool Hunting: the Buttered Cinnamon Daiquiri, an innovative take on the classic Cuban cocktail. To be enjoyed, ideally, while lazying in a sun chair or hammock, this slightly more labor-intensive version of a normal daiquiri gives the rum an exotic flavor of butter and cinnamon—and makes for an impressive summer drink.

Buttered Cinnamon Daiquiri

50ml Havana Three Year butter- and cinnamon-washed rum (instructions below)
20ml lime juice
20ml sugar syrup
Combine all ingredients in shaker, shake long and hard to open up all flavors. Strain into large coupette glass and garnish with lime wedge.

Butter and Cinnamon Washed Rum

700ml of Havana Three Year
75 grams unsalted butter
2 grams of cinnamon
Cut unsalted butter into small cubes, warm a pan over a medium heat and add the butter. Stir constantly for around seven minutes, until the butter turns into a darker color. Add grated cinnamon and continue to stir for about a minute. Remove from heat.

Add the rum and the cinnamon butter mix together in a plastic box or a bowl and leave it in the fridge or freezer. The butter will set on the top of the rum. Then simply strain the rum to remove the butter and any debris.

Images courtesy of Blind Spot

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