Deadbeat Daiquiri
Ingredients
- 2 ounces Caña Brava 7-year-old grand reserve añeja rum
- 0.5 ounce maraschino liqueur
- 0.3 ounce Rhum Clément Mahina Coco liqueur
- 4 whole lychee nuts
- 1 ounce lime juice
- 0.5 ounce simple syrup
- 1 dash Fee Brothers Aztec chocolate bitters
- edible orchid
- pineapple wedge
Method
Blend all of the ingredients in a blender with 1.5 cups crushed ice for up to 20 seconds until frappéd. Pour, unstrained, into a Pearl Diver glass. Garnish with an edible orchid and a pineapple wedge.