Kiowa Bryan's Empire Daiquiri Cocktail Recipe
By: Ari Bendersky Editor in Chief May 1st, 2013Rum is one of those spirits that makes you think of a tropical vacation in the islands, but why should you just wait until you go to the Bahamas to have a refreshing rum-based cocktail? With summer coming, rum is a great liquor to serve as a base spirit in fun, festive cocktails to bring about that feeling of the islands.
To achieve the right emotion and attitude, we tapped one of LA's rockstar mixologists — Kiowa Bryan from West Hollywood's Eveleigh, a restaurant and bar that focuses on farm-to-table ingredients, farmers' market-fresh produce and handcrafted seasonal cocktails. Bryan, who has been working behind the stick for more than a decade and helped open LA's Soho House, sourced a couple of ingredients from Abe's — Morris Kitchen's spiced apple syrup and Bittercube Bitters' blackstrap bitters — to concoct this delicious and easy-to-make drink that will no doubt transport you to another space.
Kiowa Bryan's Empire Daiquiri CocktailIngredients:
- 2 oz aged rum
- 3/4 oz Morris Kitchen Spiced Apple Syrup
- 3/4 oz fresh lemon juice
- 2 dashes Bittercube Blackstrap bitters
- Shake and strain into a coupe glass and garnish with a piece of star anise.
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Editor in Chief
Ari joined Abe's Market after years of covering music, lifestyle, wine and food for the New York Times, AP, Rolling Stone, Eater, Huff Post and more. He lives naturally by biking, hiking, green juicing and avoiding high-fructose corn syrup at all costs.