A while back I spoke with Jayson Wilde of Future Bars on how he developed the menu for Long Weekend in North Beach. He described how he and a coworker made specific blends of rum for strawberry, “tropical,” and watermelon Daiquiris (plus a one-rum unflavored version), and then turned these 4 options into 24 drinks: Daiquiris served up, over rocks, blended, as a punch, over shaved ice, or as a Mojito for each rum.
Read the article here.
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