Restaurant: The Painted Burro, Somerville, MA
Creator: Nick Ryan, bartender
Inspiration: To create a classic daiquiri that celebrates summer cookouts where everything from pineapple to fish is thrown on the grill.
Key Ingredients: Privateer Silver Rum, grilled pineapple, agave syrup, lime juice, mescal rinse and pineapple sage garnish
What the Judges Said: “Ryan apparently has issues with frozen daiquiris and so do we. He treats this daiquiri with the respect it deserves and elevates it with grilled pineapple, which is a clever touch. We were skeptical of the mescal rinse, yet its slightly smokey character complemented the fire-kissed pineapple. After a couple sips, we were shamed for all the horrible frozen daiquiris we drank in our youth. Thankfully, the price of salvation is only $11.”