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.