Daiquiri de piña clarificado
Añade todos los ingredientes a un recipiente y remueve para mezclarlos. Deja reposar durante 8 horas en un lugar fresco y seco.
4 quarts yogurt blend (1:1, whole-milk yogurt to plain kefir yogurt)
12 3/4 ounces Jamaican rum, such as Denizen Merchant’s Reserve 8-year
6 3/8 ounces acid-adjusted pineapple juice (see Editor’s Note)
4 1/4 ounces unaged rum, such as Uruapan
4 1/4 ounces lime juice
Directions
Add all of the ingredients to a container and stir to combine. Let sit for 8 hours in a cool, dry area.
Rinse 2 coffee filters with water to remove the paper taste, then filter the mixture through the coffee filters to remove solids.
Serve in a chilled Nick & Nora glass.
Editor's Note
Acid-Adjusted Pineapple Juice 200 milliliters pineapple juice 6.4 grams citric acid 4 grams malic acid Combine all ingredients in a quart container. Blend with a milk frother until dissolved.