Chick's Cafe & Wine Bar • Philadelphia
A slice of rhubarb pie gave bartender Katie Loeb the idea for this Floridita Daiquiri variation. "Tweaking a daiquiri with rhubarb seemed like a good starting point," she says. "Ginger and Chinese five-spice powder take the drink to the next level."
2 ounces white rhum agricole (aromatic West Indian rum)
1/4 ounce maraschino liqueur
1 ounce fresh pink grapefruit juice
3/4 ounce fresh lime juice
1 lime wedge
3/4 ounce Rhubarb Syrup
How to Make It
Fill a cocktail shaker with ice. Add all of the remaining ingredients except the lime wedge and shake well. Strain into a chilled coupe and garnish with the lime wedge.
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