Lychee Daiquiri with Soy Caramel
Eben Freeman, Sam Mason, Tailor, New York City, Francis Derby / April 2007
This recipe originally appeared in Tailor Made.
Mason's innovative caramel uses soy sauce rather than water or cream.
• 2 or 3 fresh lychees
• 1 1/2 oz. Matusalem Clasico rum
• 1/2 oz. triple sec
• 1 oz. fresh lime juice
• soy caramel
Muddle lychee with rum and let rest for 1 minute.
Add triple sec and lime juice; shake with large ice cubes. Pour the drink and ice into a coupe laced with soy caramel. Pair with: Caramelized apple, cumin ice cream, preserved plum.