We love the simplicity of a classic daiquiri, where rum, lime juice and sugar come together in the perfect ratio for a refreshing, no-frills cocktail. When it's done right, however, we're all for a tropical twist, like this version from Houston's Tongue-Cut Sparrow. Bartender Bobby Heugel mixes pineapple-infused rum and maraschino liqueur for a daiquiri we welcome with open arms.
This cocktail is all about making an impression with the garnishes, from the pineapple leaf-wrapped cherry to the orange twist. If you want to keep that beautiful corkscrew on your orange twist, wrap it around a straw. Then pop it in the freezer while you make the cocktail, and it will stay tightly wrapped when you're ready to serve.
To learn more, read "The Rum Also Rises."
Pineapple Rum Daiquiri
Recipe adapted from Bobby Heugel, Tongue-Cut Sparrow, Houston, TXYield: 1 cocktail
Prep Time: 5 minutes
Cook Time: N/A
Total Time: 5 minutes
Ingredients
Cubed and crushed ice
1½ ounces Plantation Stiggins' Fancy Pineapple Rum
½ ounce lime juice
¼ ounce Luxardo Maraschino liqueur
¼ ounce simple syrup
Pineapple leaf-wrapped cherry, for garnish
Lime wheel, for garnish
Orange twist, for garnish
Directions
In a shaker filled with cubed ice, shake the cocktail ingredients until well chilled, then strain into a coupe glass filled with crushed ice. Garnish with a pineapple leaf-wrapped cherry, lime wheel and orange twist, then serve.
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