F.A.F. Daiquiri

Jim Kearns, Slowly Shirley | New York City

“There’s a Don the Beachcomber quote, ‘What one rum can’t do, three rums can,’” says Jim Kearns. “If you swap in different types of rum, you will always create a more complex flavor profile—the rums will play off of each other.” The approach, which has become something of a go-to move. Here he incorporates no fewer than five base rums and introduces both Trinidadian and Guyanese examples into the mix.

 

 

Ingredients

Serving: 1

  • 3/4 ounce lime
  • 1/2 ounce cane syrup
  • 1/4 ounce white rhum agricole, preferably Niesson L'Esprit
  • 1/4 ounce overproof white rum, preferably Wray & Newphew TK
  • 1/2 ounce aged rum, preferably Pusser's 15 year
  • 1/2 ounce Trinidadian rum, preferably The Scarlet Ibis
  • 1/2 ounce aged rum, preferably Plantation Barbados

Directions
  1. Shake all ingredients with ice and a lime disc.
  2. Strain into a chilled coupe.
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Rum

(n.) Rum is a spirit made from fermented sugar cane juice or any of its byproducts, including molasses and syrup. It must be distilled at less than 190 proof and bottled at more than 80 proof. There are almost no legal categories for production methods, save for rhum agricole, an appellation of the French West [...] More A-Z →