Autumn Daiquiri

Friday, October 7, 2016

October has arrived; I say we toast with a daiquiri all dressed up for fall!

Autumn Daiquiri
2 oz aged rum
¾ oz spiced demerara syrup
¾ oz freshly squeezed lime juice
Combine ingredients in a shaker with ice; shake for 10-15 seconds. Double strain into a chilled coupe glass and garnish with a lime wheel.

Notes: To make the spiced demerara syrup, grind 2 grams star anise, 8 grams dried ginger, 6 grams vanilla bean, 6 grams black pepper, 6 grams cinnamon, 3 grams nutmeg, and 5 grams dried orange peel in a spice grinder until powdery (You could also substitute a pumpkin pie spice, though the cocktail will have a little less kick). Add 1 oz. of the spice mixture to 2 cups of water and 2 cups of demerara sugar and simmer on low heat for 20 minutes. Strain and refrigerate for up to 2 weeks, where it will make a great addition to not only this cocktail but your morning coffee, afternoon tea, or on pumpkin pancakes.


Image by Sal Rodriguez for Imbibe.


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