Think rum is just for sun and sandy spaces? This cozy, seasonal twist on the Daiquiri was created by Kip Byrne, barman at Lulu Kitchen & Bar in Sag Harbor, and is oh-so nice sipped fireside. Powerful but playful additions of passionfruit liqueur, autumnal spices, and a thoughtful duo of rums—a high-proof and a complex, rich Demerara—make this layered, lovely version of the classic a must-sip this winter.
Off to Shelter
Serves 1 cocktail
Ingredients
- 1 1/2 oz Hamilton Demerara Rum
- 1/2 oz Hamilton 151 Rum
- 1/2 oz Chinola Passionfruit Liqueur
- 1 oz fresh lime juice
- 1/2 oz spiced syrup (see below)
- 1 lime wheel thinly sliced
- grated nutmeg
Spiced Syrup
- 4 cups water
- 1 tbsp ground cinnamon
- 15 whole cloves
- 2 star anise
- 4 cups white sugar
Directions
- Add all ingredients into an ice-filled shaker.
- Shake for 10-15 seconds.
- Double strain into a coupe glass.
- Garnish with the lime wheel and grated nutmeg. Cheers!
Spiced Syrup
- Combine first four ingredients in a medium sauce pan over medium-high heat and bring to boil. Reduce heat and simmer on low for 30 minutes.
- Strain through a fine mesh sieve or large coffee filter.
- Measure the total amount of spiced water (some will have evaporated) and return liquid to the pot. Add the same amount of sugar by volume.
- Simmer on low heat, whisking until sugar has dissolved and the mixture becomes syrupy. Remove from heat and cool.
- Store in an air-tight container in the refrigerator for up to 30 days.
