Summer isn’t over quite yet, and what better way to keep the warm weather vibes going string than with a delicious riff on the daiquiri? At Bruno’s Italian Kitchen in Brea, California, the Daiquiri 1919 is a creative take on the classic, with Aperol, fresh strawberries and jalapeño.
Named for chef/owner Peter Seratoni’s mentor and father, Papa Bruno, Brunos Italian Kitchen is known for seasonal Italian dishes paired with Italian sweet wines and creative craft cocktails, like this rum-based tipple. “We wanted to bring on a new summer cocktail for the warmer months, so the first thing we thought of was the daiquiri,” says General Manager Alex Gonzalez.
And of course, Gonzalez continues, “we put our Brunos twist on it with the Aperol aperitivo, fresh strawberries and jalapeno pepper. We called it the Daiquiri 1919, which is the year Aperol was invented.”
Daiquiri 1919 recipe and preparation
- 2 oz. Meyers Platinum Rum
- .75 fl. oz. Aperol Aperitivo
- 2 lime wedges
- 2 slices of jalapeno
- 2 strawberries + slice to garnish
- 1 oz. Simple Syrup
Muddle limes, strawberries, one slice of jalapeno and simple syrup. Add remainder of ingredients. Shake and strain over ice in a bucket glass. Garnish with strawberry slice and jalapeno.
Brunos Italian Kitchen details
210 W. Birch St., Brea, CA 92821; 714-257-1000; brunosbrea.com; @brunositaliankitchen
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