This daiquiri is [obviously] inspired by my breakfast. You know when we want to be healthy, we start juicing and making breakfast smoothies. Whilst juicing my vegetables and preparing my smoothie, I’m thinking about a cocktail. Weird, I know. So, to try and cut down on dairy, I (like many others I’m sure) use almond milk. Lately, I’ve been using a coconut milk-almond milk blend for my smoothies. It’s the best of both worlds. While pouring the coconut-almond milk blend over my berries and greek yogurt, the banana infused rum I have left over pops into my mind. The thoughts are real tropical, if you know what I mean. Banana, coconut, almond (for the Orgeat feel), rum and lime. We’ve got ourselves a Breakfast Daq!

The coconut-almond millk blend will become our syrup. (The brand I use is in a blue box). Take 1 cup of the blended milk and about 1/2 a cup of sugar (use 1 cup of sugar if you’re using the unsweetened blend). Bring the milk and sugar to a boil then reduce to simmer. Cook for about 10-15 minutes. The goal is to evaporate as much of the water from the syrup as possible to get a “milky” syrup. Let the syrup cool and bottle.

The Breakfast Daiquiri will make a great addition to your next brunch and makes for a super easy bottled [brunch] cocktial. It’s only three ingredients! Like the classic Daiquiri; rum, sugar and lime.

Breakfast Daiquiri:

2oz. Banana Infused Rum

1oz. Coconut-Amlond Milk Syrup

3/4oz. Fresh Lime Juice

Indonesian Cassia Cinnamon [Optional]

*Add all ingredients to shaker and fill with ice. Shake until chilled and strain into chilled coupe. Garnish with fresh grated cinnamon (Indonesian Cassia if you can get your hands on some). Cheers!