Daiquiri Bitters
A specialty bitters blend designed to complement rum and lime in Daiquiri-style cocktails.
Origin
The United Kingdom, a modern specialty bitters product created by Simon Difford (of Difford's Guide) and Bob's Bitters, first made in 2009.
History
Daiquiri bitters are a product of the 21st-century craft cocktail revival's appetite for highly specific, drink-tailored bitters, created in 2009 by Simon Difford at London's The Cabinet Room in collaboration with Bob's Bitters. Rather than a general-purpose aromatic bitters, they're formulated specifically to lift a classic Daiquiri (rum, lime, sugar) with roasted pineapple and mint notes, though bartenders also use them more broadly in other rum-forward cocktails.
Flavor profile
Caramelized pineapple and fresh mint (spearmint and peppermint) over a complex, rooty herbal bitterness.
Tasting notes
A few dashes bring roasted tropical fruit sweetness and a cooling mint lift against an underlying herbal bitterness, adding complexity to a Daiquiri or other rum drink without needing to change the core recipe.
Substitutes
- Aromatic (Angostura-style) bitters, for a different but still complexity-adding dash in a rum drink.
- A tiny dash of mint syrup plus a dash of standard bitters, as a rough homemade approximation.
- Tiki bitters or another tropical-fruit-forward bitters, for a related but not identical flavor profile.
