By now, you probably know that we like to send the sunny spirits right into winter. That’s right, rum and tequila do exceptionally well even on the Thanksgiving dinner table or near the fire during a December snowfall. A good recipe might even evoke some much-needed beach thoughts.
With a Daiquiri, you’re basically dealing with a three-ingredient cocktail. But those three ingredients can differ a bit, or have certain treatments to make them a little more unusual. The rum is rum and the citrus s citrus, but the sweetener can vary some.
Which is to say, a Daiquiri can go many ways. And we have one straight up ready for winter’s arrival. That’s because it takes on some feel-good baking spices.
We were sent a great recipe from Mount Gay Rum. Read on for details.
Cinnamon Rhubarb Daiquiri
It might not be Ernest Hemingway’s Daiquiri (he liked Death in the Afternoon cocktails too), but it certainly is one befitting of the season.
Ingredients:
- 2 ounces Mount Gay Rum Eclipse
- 3/4 ounce fresh lime juice
- 3/4 ounce cinnamon bark syrup*
- 3 dashes fees rhubarb bitters
*Cinnamon Bark Syrup: In saucepan, muddle 1 ounce cinnamon bark until it is in shards. Add 2 cups sugar and 2 cups water and slowly bring to a boil. Reduce and simmer for 4 minutes. Let sit overnight. Double strain into container.
Method:
- Combine all ingredients in shaker with ice.
- Shake and strain into a coupe glass.
Keep it here for more recipes as we approach the holiday season. In the meantime, enjoy a few of the best fall cocktails. Here’s to a classy mid-November.
