The anejo daiquiri graced the cover of the Jan 07 edition of San Francisco magazine. It might just be the best cocktail out there. Try it.
1 3/4 ounces aged rum (I prefer 10-Cane)
3/4 ounce fresh-squeezed lime juice
4 1/2 teaspoons ground organic evaporated cane sugar
Grind the sugar in a coffee grinder until powdery. Shake hard over ice and strain into a cocktail class. Garnish with a lime wheel.
Aperol is an Italian apertif flavored with a subtle blend of bitter orange, gentian root, rhubarb, and other roots and herbs. It reminds one of ruby grapefruit. At only 11 percent alcohol, it’s less potent than most wines.
1.5 oz Aperol
3/4 oz fresh lemon juice
1/4 oz simple syrup
most of one egg white
Shake then strain into a chilled cocktail glass; garnish w/ lemon twist.
Source: Bourbon & Branch