Inside San Francisco’s Hotel Zeppelin lies the brand new Rambler — a chic 100-seat restaurant that occupies the former home of Wolfgang Puck’s legendary Postrio. It opened in October and the drinks here are as serious as the food.
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For this round of TOCYN, we turn to Rambler Bar Manager Simone Mims, who is responsible for Brenda’s Daiquiri. (And, no, Brenda is not her late-night alter ego).
Simone’s version of a daiquiri was inspired by one of her favorite go-to spots in San Francisco: Brenda’s Restaurant, which has been serving up French soul food since 2007. Says Brenda, er, Simone:
Playing on the French angle, I used Agricole Rhum which comes from Martinique, a French colony in the Caribbean. The combination of African, indigenous population and French culture is very creole, and the classic daiquiri is a San Francisco bartender favorite, so I fused the two ideas together to make this super refreshing, brightly flavored daiquiri.
Simone’s recipe is a refreshing change from the warming brown liquors that are popular this time of year.
Brenda’s Daiquiri
- 2 oz Rhum JM White Agricole
- 1 oz lime juice
- ½ oz cane syrup
- 2 dashes of Peychaud Bitters
- 1 pinch of salt
Combine ingredients in a shaker with ice. Shake and strain into a chilled coupe. Garnish with lime wheel.
