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(Photo credit: Carl Timpone)

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

Prep Time 30 minutes
Serves 1 cocktail


  • 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


  • 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.