Preparation time
less than 30 mins
Cooking time
less than 10 mins
Serves
Serves 2
By Olly SmithFrom Saturday Kitchen
Ingredients
For the red wine syrup
- 100g/3½oz caster sugar
- 100ml/3½fl oz red wine
For the daiquiri
- 60ml/2½fl oz aged rum
- 22.5ml/1fl oz freshly squeezed blood orange juice
- 22.5ml/1fl oz freshly squeezed grapefruit juice
- 7.5ml/¼fl oz red wine syrup
- 1 tsp soft brown sugar
- 1 orange peel, twisted
Method
To make the red wine syrup, add the red wine and sugar to a pan and stir well. Heat gently to a simmer and stir until until the sugar has fully dissolved. Remove from the heat. Leave to cool before using a funnel to pour the mixture into a clean glass bottle. You can store the syrup in the fridge for up to a month.
To make the daiquiri, fill a shaker with ice cubes. Add all the ingredients. Shake vigorously until the shaker is frosted. Strain into a chilled glass and garnish with an orange twist.