Spirits: Most inventive daiquiri of summer
When I wrote about the daiquiri and its variations a couple of weeks ago, I didn't have room to include one daiquiri variation I have been enjoying since I first had it at the big Diageo Happy Hour at Tales of the Cocktail this summer in New Orleans.
It was perhaps my favorite of the 46 cocktails served in the Lousiana State Museum that evening. Like Hemingway's Papa Doble daiquiri, it substitutes grapefruit juice (this time in lieu of lime juice). The sweetener is honey syrup, instead of sugar. And the real difference is that it calls for a couple dashes of Peychaud's bitters, which really give it an interesting kick.
Even though it has honey syrup in the mix, the drink comes across as rich and complex rather than sweet.
-- Jason Wilson. Follow me on Twitter.
The original recipe calls for a full-bodied aged rum such as Zacapa Centenario 23, but Spirits columnist Jason Wilson also found it worked fine with less expensive rums such as Chairman's Reserve or Appleton VX. Adapted from Jackson Cannon, mixologist at the Eastern Standard in Boston.
1 1/2 ounces aged rum
3/4 ounce honey syrup (see NOTE)
3/4 ounce freshly squeezed grapefruit juice
2 dashes Peychaud's bitters
Fill a cocktail shaker halfway with ice. Add the rum, honey syrup, juice and bitters. Shake vigorously, then strain into a chilled cocktail (martini) glass.
NOTE: To make honey syrup, combine 1 cup water and 2 cups of honey in a medium saucepan over medium-high heat. Bring to a boil, stirring until the honey has dissolved. Reduce the heat to medium-low and cook for 5 minutes. Cool completely before using or storing in the refrigerator in a glass jar, where it will keep for up to 4 weeks.
Per serving: 210 calories, 0 g protein, 29 g carbohydrates, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 0 mg sodium, 0 g dietary fiber, 26 g sugar