Monday, December 6, 2021
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The Only Cocktail You Need This Fall: Brenda’s Daiquiri

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.

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