This cocktail is yet another experiment inspired by a walk down the aisle at our local grocery store. Chris happened upon raw sugarcane a few weeks ago and decided it would be a great opportunity to try to use it as a sweetener in a cocktail.
How it’s Done:
The sugarcane itself was hard and sinewy and not nearly as sweet as I expected. So to bring out the sweetness, Chris decided to cut off the outer husk, chop the cane into smallish pieces and roast it in the oven. (Roasting brings out the sweetness in veggies, why not sugarcane?)
The roasted sugarcane had an amazing aroma, but admittedly it did not bring out the sweetness quite as much as we’d hoped.
Not to be deterred, Chris tossed a bunch of the roasted sugarcane in his mixing tin and muddled like crazy. Then he added the other standard Daiquiri ingredients, ice, and shook.
I’m not going to lie, this was one tart daiquiri. Muddling the sugarcane didn’t bring out nearly enough sweetness to balance the drink. The roasted flavor was very slightly present – but not something you’d notice unless I told you.
That said – doesn’t the sugar cane look great in the photos? We’re going to have to keep trying on this one.
Have you used raw sugarcane in cocktails? What’s the best way you’ve found for extracting the sweetness? Let me know in the comments!
Roasted Sugarcane Daiquiri
- 2 oz White Rum
- 1 oz Lime Juice
- 4 inch Roasted Sugar Cane (See Notes below)
- 1/2 tsp White Sugar
Roasted Sugar Cane Ingredients
- 4 inch Raw Sugar Cane
- Place the roasted sugar cane pieces in the bottom of your cocktail shaker. Add sugar and muddle.
- Add the remainder of the ingredients and ice.
- Shake well and fine-strain into a cocktail glass.
- (Optional) Garnish with a roasted sugarcane skewer and lime wedge.
Roasted Sugar Cane Directions
- Using a sharp knife, carefully cut away the hard outer husk of the sugar cane.
- Cut the sugar cane into small (1”) pieces.
- Roast in the oven at 425 degrees for about 20 minutes, or until the edges of the sugar cane begin to char.