Recipe
- 2oz light rum (I used Flor de Caña 4)
- .75oz fresh lime juice
- .5oz Bootblack ginger cardamom lime syrup
Shake all ingredients with ice and strain.
About
I was close to giving up on cocktail syrups until I ventured into this Drinkstagram world and discovered the niche market of artisan syrups created by amazing small operations companies. These are worlds apart from the high-fructose-corn-syrup filled commercial cocktail syrups/mixers that contributed to the steady death of “cocktails” until the revival of the “craft cocktail” movement. These delicious high quality syrups are truly a gift for the home bartender.
Obviously the appeal of a bottled syrup is the ease and convenience it brings, particularly for flavors that are a bit more difficult to make DIY versions. That said, I am all for homemade syrups, and many won’t take you longer than 10 minutes to create (and will last you months in the fridge!)
Anyway, this here is a classic daiquiri with a twist. It is so incredibly easy to riff a daiquiri with different syrups, and the possibilities are endless! I used the Bootblack Ginger Cardamom Lime Syrup in place of the traditional simple syrup (sugar/water mix), and it was oh so good. It was super fragrant and added an amazing complexity of flavors to the drink. Oh, and I added a cardamom&demerara sugar brulee’d lime wheel because I wanted to play with my new mini flame torch and sugar-encrusted limes are ABSOLUTELY delicious, holy crap.