Maple Daiquiri Sour

Winter rum daiquiri
Photo by Noah Fecks

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