St. Agrestis · Cocktail library
Golden Glove
A blended rum Daiquiri with a teaspoon of Cointreau, in two published versions.
Go to the recipe ↓The Golden Glove is a blender Daiquiri of Jamaican rum, lime juice and sugar with a teaspoon of Cointreau. Punch publishes Kathryn "Pepper" Stashek's version from Bar Kabawa in the East Village. She raised the sugar and added xanthan gum for texture. CocktailVirgin's Frederic Yarm works from the 1935 Bar La Florida booklet, by way of Beachbum Berry's Potions of the Caribbean, and uses less lime, less sugar and no gum. Xanthan gum is the main purchase that separates them. If you don't have it, make Yarm's version.
Punch: Bar Kabawa version
Contains alcohol
Ingredients
Original recipe quantities.
See the proportions
Share of the measured liquid, before ice. Unmeasured additions and non-volume ingredients are excluded.
Method as published
- Put the rum, lime juice, sugar, Cointreau, xanthan gum and pebble ice in a blender.
- Blend for 20 seconds.
- Pour into a large coupe.
Garnish Expressed orange twist
- Rum: Jamaican rum. Appleton Estate Signature is given as an example.
- The pebble ice is listed in ounces without saying whether that is weight or volume.
Recipe source: PUNCH ↗
CocktailVirgin: Bar La Florida spec
Contains alcohol
Ingredients
Original recipe quantities.
See the proportions
Share of the measured liquid, before ice. Unmeasured additions and non-volume ingredients are excluded.
Method as published
- Dissolve the sugar in the lime juice.
- Add the rum and Cointreau.
- Blend with crushed ice: 12 oz as written, or the reduced 5 oz Yarm used.
- Pour into a chilled cocktail glass. A rocks glass is noted in parentheses after it.
Garnish Orange twist
- Rum: Jamaican gold rum. Yarm used Plantation Xaymaca.
- Neither crushed-ice figure is stated as weight or volume.
Recipe source: cocktailvirgin.blogspot.com ↗