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.
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.
- 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.