Located inside the Siren Hotel, Candy Bar is one of the newest additions to Detroit’s cocktail scene. The posh lounge serves a range of classic and craft cocktails, including this bright and summery concoction. “The Tournesol is what we call a ‘French-style daiquiri,’ marrying our love of rum and French pastry flavors,” says Matt Wang, managing partner of Candy Bar. The well-balanced cocktail marries sweet plum purée with a bit of citrus and a pinch of salt before the final French touch: Absinthe.
Ingredients
1 ½ ounces Rhum Barbancourt 8
½ ounce Rhum JM
¾ ounce plum purée*
¾ ounce lime
Pinch of salt
Directions
Combine ingredients, shake, and strain into an Absinthe-rinsed coupe. Garnish with lime wheel.
*For plum purée:
Combine three parts puréed ripe plums with two parts water, one part sugar. If using jam or preserves, adjust sugar level.
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