{"version":"1.0","type":"rich","provider_name":"Acast","provider_url":"https://acast.com","height":250,"width":700,"html":"<iframe src=\"https://embed.acast.com/$/612e552895f9ec00136d5a16/61a7e66b2f2c530013f5f633?\" frameBorder=\"0\" width=\"700\" height=\"250\"></iframe>","title":"The Daiquiri","thumbnail_width":200,"thumbnail_height":200,"thumbnail_url":"https://open-images.acast.com/shows/612e552895f9ec00136d5a16/1630594720502-92dfe195fdc7691aa03fd690aa99d64c.jpeg?height=200","description":"<p>The Daiquiri is a drink so revered by bartenders, and one whose deceptively simple preparation requires such fine attention to detail, it’s gained a reputation as being the acid test of a mixologist’s skills. To learn how to pass that exam, Tim sits down with William Elliott, the managing partner of New York’s Maison Premiere, and an individual who’s spent over a decade perfecting his Daiquiri. Listen on (or read below) to discover William’s Daiquiri recipe. And don’t forget to subscribe!&nbsp;</p><p>&nbsp;</p><p>&nbsp;</p><p><strong>William Elliott’s Daiquiri Recipe&nbsp;</strong></p><p><br></p><p><strong>Ingredients&nbsp;</strong></p><ul><li>1 ounce Neisson Rhum Agricole Blanc&nbsp;</li><li>1 ounce Santa Teresa 1796&nbsp;</li><li>1 ounce fresh lime juice&nbsp;</li><li>½ ounce simple syrup (2:1 ratio of sugar to water)&nbsp;</li></ul><p>&nbsp;</p><p><strong>Directions</strong>&nbsp;</p><ol><li>Add all ingredients to a Cobbler shaker with eight Kold Draft cubes.&nbsp;</li><li>Shake until cold.&nbsp;</li><li>Strain into a chilled coupe glass (but don’t fine-strain).</li></ol>","author_name":"VinePair"}