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Nuclear Daiquiri

Nuclear Daiquiri

The Nuclear Daiquiri is a sharp, bold spin on the classic daiquiri, with a strong herbal punch from green Chartreuse and a hint of spice from falernum. Jamaican rum brings a rich, funky base, while lime juice keeps the whole thing tight and tart. Despite the short ingredient list, this drink packs a lot of flavor and a lot of strength. It’s not your average beach sipper, but it’s definitely one to remember if you like your drinks a little more intense. Inspired by punchdrink.com.

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Tasting Notes

The Nuclear Daiquiri hits hard with bold, layered flavor. Jamaican rum brings heat, funk, and depth. Green Chartreuse adds intense herbal notes sharp, slightly sweet, and earthy. Lime juice cuts through with bright acidity, keeping the drink crisp. Falernum rounds things out with hints of clove, lime peel, and soft spice. This isn’t a casual cocktail it’s strong, complex, and leaves a lasting impression. You get citrus up front, followed by a deep, warming herbal finish. If you like big flavors and a stiffer pour, this one delivers without being overly sweet or watered down.

Equipment and Glassware

You’ll need a shaker, jigger, strainer, and a coupe or small cocktail glass. A citrus juicer helps with fresh lime. Since this is a short, strong drink, a chilled glass is key. A fine strainer is optional, but good if your falernum has sediment. No garnish needed this drink is all about what’s in the glass. Keep your gear cold and ready. The drink’s simplicity doesn’t need extras just solid tools and attention to detail. If you want to prep ahead, squeeze your lime juice fresh and chill it until it’s time to shake.

See also  Violet Sunset

Ingredients

  • 1.5 oz Jamaican rum
  • 1 oz lime juice
  • 0.75 oz green Chartreuse
  • 0.25 oz falernum
  • Lime wheel, for garnish

Instructions

  • Add all ingredients to a cocktail shaker with ice.
  • Shake hard for about 10–12 seconds until well chilled.
  • Strain into a chilled coupe or cocktail glass.
  • Add lime wheel for garnish.

Pro Tips

  • Always use fresh lime juice bottled won’t cut it.
  • Chill your glass ahead of time to keep it cold longer.
  • Measure the Chartreuse carefully it’s strong.
  • Try a funky rum like Smith & Cross or Plantation Xaymaca.
  • Use a fine strainer if your falernum isn’t clear.
  • Shake hard to get a clean, cold pour.
  • Skip the garnish it’s not needed.
  • Keep falernum refrigerated after opening.

When to Serve

This Nuclear Daiquiri drink fits best when you want something sharp, strong, and full of flavor. It’s great for late nights, serious cocktail hours, or when you want to serve something that stands out. Not ideal for big batches or sipping on a patio this one’s more focused. It’s good as a final drink of the night or as a standout in a short menu. If your guest likes bold flavors, this drink shows off rum and herbal notes in a no-nonsense way.

Which Liquor Brands to Choose

Jamaican Rum:

  • Smith & Cross (bold and funky)
  • Plantation Xaymaca (clean funk, more balanced)
  • Appleton Estate Signature (less intense, but smooth)

Green Chartreuse:

  • Green Chartreuse (no real substitute)

Falernum:

  • John D. Taylor’s Velvet Falernum
  • Bitter Truth Falernum

Similar Cocktails

Nuclear Daiquiri

Nuclear Daiquiri

Prep Time: 4 minutes
No ratings yet
Course: Drinks
Cuisine: American
Keyword: Falernum, falernum cocktails, green chartreuse, Jamaican rum, Lime Juice
Servings: 1
Author: Paul Kushner

Equipment

Ingredients

  • 1.5 oz Jamaican rum
  • 1 oz lime juice
  • 0.75 oz green chartreuse
  • 0.25 oz falernum
  • lime wheel for garnish

Instructions

  • Add all ingredients to a cocktail shaker with ice.
  • Shake hard for about 10–12 seconds until well chilled.
  • Strain into a chilled coupe or cocktail glass.
  • Add lime wheel for garnish.

Notes

Pro Tips

  • Use a high-proof Jamaican rum if you want an even bolder flavor.
  • Green Chartreuse is strong don’t add extra unless you really know what you’re getting into.
  • Fresh lime juice makes a big difference. Bottled won’t cut it here.
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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

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