Bay Leaf Daiquiri

Inspired By:

Bar Kabawa (New York)

Complexity

Alcohol Level

3/5

Medium

Type

Sour

Preparation

Shaken

Glass

Coupe

Ice

None

INGREDIENTS

SONKLIN • 60 ml / 2 oz

Fresh lime juice • 30 ml / 1 oz

Simple syrup • 15 ml / 0.5 oz

Dried bay leaves • 2-3

STEPS

1. Place 2-3 dried bay leaves into cocktail shaker

2. Gently muddle bay leaves to release aromatics (without crushing them to pulp)

3. Add SONKLIN, lime juice and simple syrup

4. Add ice and shake vigorously for 15 seconds

5. Double-strain into a chilled coupe

6. Garnish with a single dried bay leaf

NOTES:

Bay leaf brings subtle savory complexity without making the drink taste herbal. The muddling technique matters - you want to bruise the leaf to release aromatics, not pulverize it. SONKLIN's delicate rice notes act as a perfect canvas for bay leaf's earthy, faintly floral character. This is a drink that rewards slow sipping and reveals nuances across the palate.

If you have fresh bay leaves on hand, they can be substituted for dried - use the same 2-3 count, though the flavor will be slightly greener and more assertive.

Batched Version: Prepare bay-infused SONKLIN by adding 3-4 bay leaves to a bottle of SONKLIN and letting steep 4-6 hours (not longer, or it becomes bitter). Use this infusion in place of straight SONKLIN, combine with lime juice and syrup, then batch and serve chilled.

HISTORY

The daiquiri emerged in Cuba in the early 1900s as a simple, elegant combination of rum, lime and sugar. It's one of the five basic cocktails and represents the apex of tropical rum culture. For a century it remained largely unchanged, until modern bartenders began experimenting with infusions and technique.

This Bay Leaf Daiquiri from Bar Kabawa in New York represents a new wave of Caribbean cocktail culture that honors tradition while opening doors to subtle, unexpected flavor directions. Using SONKLIN instead of rum shows how agricultural spirits from other traditions can capture that same spirit of place.