This riff on a classic Daiquiri, by herbalist and cocktail specialist Lukas B. Smith at Washington, D.C.’s Cotton & Reed, incorporates Cotton & Reed’s white rum and its allspice dram, which has rum as a base, resulting in a complex and spicy new take.
This recipe originally appeared as part of The Pioneering Return of the All-Important Allspice Dram.
- 1 1/2 ounces Cotton & Reed white rum
- 1/2 ounces Cotton & Reed allspice dram
- 3/4 ounce lime juice, freshly squeezed
- 1/2 ounce simple syrup
Add all the ingredients to a shaker with ice and shake.
Strain into chilled cocktail glass.