The Mulata Daiquiri is a Cuban variation of the classic Daiquiri, where brown rum meets Crème de Cacao. The result is a Sour with a chocolate note that still remains fresh and acidic. The name refers to the mixed heritage of Cubans, with the recipe likely dating back to the 1940s. Unlike the original, this version uses aged rum instead of white rum, giving the drink more depth.
And here’s what you need for the Mulata Daiquiri
5 cl brown Rum
1.5 cl Crème de Cacao (dark)
2.5 cl lime juice
1 cl sugar syrup
What matters here
The Crème de Cacao should not dominate — it should only enrich the rum, not overpower it. That’s why the amount is kept deliberately modest at 1.5 cl. Double-straining is important because the cocoa liqueur tends to foam when shaken, which has no place in the finished drink. Some bartenders use light Crème de Cacao to keep the color clearer, but the dark version pairs better with aged rum and gives the drink a beautiful amber hue.
Variations
- Mulata Blanca — with white rum and light Crème de Cacao — lighter in color and character
- Mulata con Café — with a dash of coffee liqueur instead of sugar syrup — for more depth
Frequently Asked Questions
Which brown rum should I use?
A Cuban or Caribbean rum with medium aging works best. Too much oak overpowers the chocolate note, while too little character disappears behind the Crème de Cacao. A rum aged for three to five years is ideal.
Can I use white Crème de Cacao instead?
Yes, that makes the Mulata Blanca. The flavor is a little more delicate, and the color is lighter. Some prefer it because the drink then visually resembles the classic Daiquiri more closely.
Why does my Mulata Daiquiri taste too sweet?
The Crème de Cacao already adds a lot of sweetness. Reduce the sugar syrup to 0.5 cl or omit it entirely if your cocoa liqueur is very sweet. The lime should remain noticeable.
