The daiquiri was invented in Cuba and reached the heights of popularity in the ’60s. The original version is incredibly simple and in no way resembles the syrup-sweet frozen mess you’ll find on a cruise ship or on Bourbon Street. This update incorporates a few fall flavors for a complete mix highlighting the best of the season.
- 1½ ounces dark rum (not spiced rum)
- ½ ounce smoky scotch
- 1 ounce lime juice
- ½ ounce maple syrup
Combine all the ingredients in a cocktail shaker with ice and shake well. Strain and pour into a coupe or other stemmed glass and garnish with a lime wedge or wheel.
This recipe originally appeared in the Atlanta Jewish Times.