Listen to Tammy Coxen shake up an Autumn Daiquri.
When you think of a daiquiri, you might think of summer. Tammy Coxen with Tammy’s Tastings thinks the daiquiri has a place in fall too.
“We're in that transitional season. We're still getting hot days but cool nights and so I went with an Autumn Daiquiri today,” she said.
Tammy thinks the daiquiri might be the most maligned drink out there.
"Most people have only ever had daiquiris made with frozen mixes and they have a lot of artificial ingredients in them. And few people have had a sort of legit, real daiquiri,” Tammy explained.
The classic daiquiri is just lime juice or other citrus, white rum, and simple syrup or sometimes just sugar.
No slushy machine required.
For her Autumn Dauquiri, instead of using a white rum, Tammy used an aged rum from Mammoth Distilling in Traverse City. It's got some lime juice. Instead of simple syrup, she used a cinnamon infused syrup to bring in those fall flavors. It's also got some pineapple juice, “To round out the flavors.” Then she added Angostura Bitters which add some extra spice notes. (See recipe below.)
“I haven't made it with this rum before and I really feel like the pineapple flavor comes through more than other times that I've made this particular drink,” Tammy said.
Autumn Daiquiri
2 oz aged rum
1/2 oz lime juice
1/2 oz pineapple juice
1/2 oz cinnamon-infused syrup
1 dash Angostura bitters
Garnish: grated cinnamon
Combine all ingredients in shaker with ice. Shake, strain into cocktail glass.
Cinnamon-Infused Syrup
1/2 c sugar
1/2 c water
2 cinnamon sticks
Combine water and sugar in a saucepan. Crush cinnamon coarsely. Add to liquid, and bring to a boil, stirring to dissolve sugar. Turn off, cover and let stand for 4-12 hours. Strain and store refrigerated.
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