Maple Daiquiri Sour

Winter rum daiquiri

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.

  • 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

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.

Published on December 7, 2015
About the Author
Kara Newman 
Spirits Editor

Kara Newman reviews spirits and writes about spirits and cocktail trends for Wine Enthusiast. She's the author of several cocktail books, including Shake.Stir.Sip. and NIGHTCAP: More than 40 Cocktails to Close Out Any Evening, which debuts in September 2018. Email:

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