Recipe: the Breezer 2.0
Just as everything that goes out of fashion eventually comes back, the same often goes for food and drinks. So here’s our prediction: the comeback of the Breezer!
Pairing
Bacardí launched its newest (and oldest at the same time) rum, Bacardí Gran Reserva Diez, and we got to taste original rum cocktails paired with some fine-ass dining at the always-stunning THE DUCHESS. The rum itself, which we used to round off the dinner in its pure form, is aromatic, syrupy and soft, leaving such a beautiful layer in your glass when you swirl it around. If, after a few glasses, you feel as though visions of your fruit bowl are appearing through pale-yellow spectacles, don’t worry: that’s simply down to its golden glow and notes of banana, pear and tropical melon. The finish is deliciously smooth because it was filtered through charcoal after the rum had matured for ten years under a Caribbean sun. It’s best enjoyed neat or over ice.
Another always-good option: turn it into a Breezer! Close your eyes, imagine standing with your feet in the tropical surf, and que rico daydream.
Breezer slut
Of course, it’s up to you, but with the Breezer revisited, things can get much more sophisticated than they did back then. You know, when the term ‘Breezer slut’ suddenly emerged. There’s no need for that anymore, because the Breezer 2.0 is très chique. The rum has aged for 10 years, you can make the orange syrup yourself and call it a cordial, and with the extra effort you put into getting a Brix measurement and stocking up on citric and tartaric acid, no one can call you low-maintenance anymore.
How to make the Homemade Orange Breezer (by THE DUCHESS)
- First, make the cordial:
- Boil the water with the sugar.
- Remove from the heat and add the orange zest and orange juice.
- Strain the liquid, collect it, and get out your refractometer. (We told you, we’re not messing around here; this is still a THE DUCHESS cocktail!).
- Bring it to 35 bx and then add citric and tartaric acid.
- Ready to mix:
- For each glass, mix 20 ml Bacardí Diez with 35 ml of the cordial, and top up with soda.
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