Daiquiri De La Beachcomber
Cinnamon Syrup is an essential tiki ingredient. It has the power to transform a simple tropical cocktail into a tiki cocktail with ease. This Daiquiri does just that, while also splitting the rum three ways (another tiki hallmark). Passion fruit provides even more tropical flavor, along with a touch of absinthe—a traditional tiki flourish that takes this cocktail to the next level!
Prep Time: 5 min Cook Time: 5 min Total Time: 10 min
Ingredients
¾ ounces Aged Jamaican Rum
¾ ounces Aged Puerto Rican Rum
½ ounces Overproof Jamaican Rum
¾ ounces Fresh Squeezed Lime Juice
½ ounces Cinnamon Syrup (see note)
1 teaspoon Passion Fruit Liqueur
1 dash Absinthe
Instructions
Shake all the ingredients with block ice, then strain into a coupe. Garnish with a lime wedge.
Note — To make cinnamon syrup: Combine 350 grams refined sugar with 175 grams filtered water in a blender until dissolved. Add syrup and one ounce of cinnamon sticks (broken) to a ziplock bag, then remove air via water displacement method. Submerge in a 140° water bath for two hours, then transfer to an ice bath until cool. Fine-strain, bottle and refrigerate. (You can also make cinnamon syrup on the stovetop by boiling cinnamon sticks in simple syrup—just make sure you use a 2-1 ratio of sugar to water.)