First brought from China to America by Frank Meyer about 1910, his namesake the Meyer lemon is a hybrid between a lemon and a mandarin orange. Less acidic than a traditional lemon, the Meyer lemon provides a burst of fresh lemon and pairs well with the bergamot to round out the sweet citrus flavor in Herb & Lou’s version of the classic daiquiri. Chamomile lends its light, airy floral components to the blend to keep things easy while the rich Madagascar Vanilla showcases the warm caramel personality of fine rum. If there’s a more delicious, refined tropical cocktail out there, we haven’t found it.
Step 1. Freeze a box of The Seymour.
Step 2. Pop open as many cubes as needed.
Step 3. Drop cubes into a shaker or glass, pairing 1 cube + 1 shot (1.5oz) of your favorite spirit or seltzer.
Step 4. Shake or Stir until completely dissolved, and enjoy your Meyer Lemon Daiquiri with Bergamot, Chamomile & Vanilla.
Filtered Water, Invert Sugar, Crystalline Fructose, Natural Flavors (Chamomile, Bergamot, Vanilla and Meyer Lemon), Lemon Juice, Natural Vanilla Extract, Citric Acid, Sodium Benzoate & Potassium Sorbate (as Preservatives).
Seymour was a beach bum, almost before there was such a thing. Having been born to a wealthy family, he dashed off and joined the war as a sailor before his father could say no. He surfed longboards in Hawaii, loved skin diving the coral off Curacao, and brought the daiquiri back to Herb and Lou after catching marlin in Cuba. A dashing, vibrant fellow, Seymour’s blue eyes never sparkled so bright as when he had his toes in the sand and a cocktail within reach.