Another Bamboo Sam original!
My background in music led me to develop a tendency to really live with something I like once I discover it. Just ask anyone that's had to listen to an album with me for the 1000th time because they really need to pay more attention to what's going on in the hi hat in this one section! The same goes for new rums. As I mentioned in my 2021 Summer Rum round-up, I discovered Rhum Barbancourt's Pango Rhum and have been trying it in any drink that uses a flavored rum. After running out of those, I found myself drinking it on the rocks when it hit me that it might make a great addition to a daiquiri. Turns out I was right.
I started with a Daiquiri No.1 and tweaked things until I hit a balance that rounded out the white rum while maintaining a full mouthfeel that the Pango provides on its own. I then added an orange peel garnish. There's no orange in the drink (or in Pango Rhum) but the nose full of orange peel makes a huge difference; try it both ways if you don't believe me!
Source - Bamboo Sam
3/4 ounce lime juice
1/2 ounce simple syrup
1/2 ounce white/light rum
1.1/2 ounce Barbancourt Pango Rhum
Build everything in a shaker and shake vigorously with ice cubes (not crushed ice! - makes it too watered down). Strain into a cooled cocktail coupe. Garnish with orange peel.
*Bamboo Sam's customizations: A good quality light rum is called for in a daiquiri as it is essentially the (second) simplest rum delivery system yet devised. I like something blended with a touch of pot still rum for character. Lately I'm hot on Probitas and Campesino Silver.; or keep it all Haitian with Barbancourt 3 Star...