Recipe courtesy Ryan Wainwright, Terrine, Los Angeles
Here, the Daiquiri becomes a plush rum sour, often seen in the early 1900s during the “golden age” of mixology. Note: Although Wainwright uses three different rums for complexity, equal parts spiced rum and aged rum also work.
Published: December 7, 2015
Ingredients
1 ounce spiced rum (like Chairman’s Reserve Spiced)
½ ounce dark rum (like Flor De Caña Grand Reserve 7 Year Old)
½ ounce dark rum (like Rum Diplomatico Reserva Exclusiva)
1 ounce lime juice
¾ ounce Maple-Syrup Syrup (recipe below)
1 egg white
Cinnamon, for garnish
Marasca cherry, for garnish
Directions
In a cocktail shaker, combine all ingredients with ice. Shake well, and strain into a sour goblet or coupe glass. Garnish with freshly grated cinnamon and a Marasca cherry. Maple-Syrup Syrup: Stir together 3 parts maple syrup and 1 part hot water.
