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The "Ainar" Daiquiri

In the last year, there has been some change in my life. This isn't so unique - as the pandemic has been challenging for most of us. While the bar was closed and I have been on unpaid leave, I left "my" hotel and joined an independent restaurant (new opening) as GM. 

Unfortunately this didn't worked out very well. Hence after half a year I left (close to be totally burnt out) and rejoined my "old hotel" - now not anymore as Bar Operations Manager, but as Beverage Manager.

Besides of "hanging out" in the evening behind Noir (again - now even with more emphasis) - my duties are also updating the beverage lists of the other restaurants.

The cocktail discussed is for the Levantine restaurant.

Now the Levant is the area on and around Lebanon. This area is rich of culinary culture and traditions - but not so much of alcoholic drinks (and yes - Lebanon is a great wine producing country - and they also create arrack... and: especially Beirut is known for their nightlife. Yet, there is not much of an alcohol culture besides of the mentioned.

This though makes it a bit of a different challenge. One cocktail I came up with is the Ainar Daiquiri.

First of all - we know the Daiquiri: basically light rum, lime juice and some sugar syrup (in my case I use rich syrup). 

However interesting things are happening, if you are substituting the syrup. 

There is an Ainar "tea" infusion in the levantine (especially in Syria), which is known for its aromatic & soothing effect. The tea is made from spices: anise, caraway, nutmeg and cinnamon. It is incredible aromatic - and while I was afraid, that quite a lot of anise will be very dominant, it wasn't. Warm spices - very nice.

These warm spices happen to work well with rum. Hence combining it was just a no-brainer. 

The drink doesn't shout "flavored syrup" (or something like pumpkin spice, which isn't awful different) - but while I was using basic Bacardi Carta Blanca, the Daiquiri tasted much more complex as anticipated. Could have been a far better rum! 

Eventually we are garnishing the drink with some nuts and call it a day...

 Ainar Daiquiri

50 ml Bacardi Carta Blanca

20 ml of Ainar syrup

20 ml of Lime Juice

Assorted nuts

Pre chill a coupe glass with ice. Add ice into a shaker and remove the melted water. Pour all ingredients into the shaker and shake virtuously for 20 seconds. Strain into the emptied cocktail coupe. Garnish with a dehydrated lime wheel and some nuts.


Ainar Syrup

Add 1 tablespoon aniseeds, 2 teaspoons caraway seeds, two pieces of cinnamon, ½ a nutmeg (cracked) into hot water and let steep (Sous Vide) for about 2 hours. Strain and add 1.5x sugar into the liquid. Stir until dissolved. Bottle, label and refrigerate.

 

 

 

 

 

 

 

 

 

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