Sesame Daiquiri

Adapted from Playboy's Host & Bar Book (1971)

sesame daiquiri playboy bar book

This recipe feels like your standard daiquiri, only richer, a bit fattier, and with a slightly nutty aftertaste. It calls for sesame seed syrup, sometimes marketed as sirope de ajonjoli, which you can find in Puerto Rican markets, but we’ve included a housemade recipe that pumps up the nuttiness. 


Serving: 1

  • 1 1/2 ounces light rum
  • 1/2 ounce lime juice
  • 1/2 ounce sesame seed syrup (See Editor's Note)

  1. Shake all ingredients well with ice.
  2. Strain into a pre-chilled coupe.
Editor's Note

Sesame seed syrup

2 cups sesame seeds
2 cups water
1 cup sugar

Spread the sesame seeds out on a baking sheet and roast at 350° F until lightly toasted, about 8-10 minutes. Mix the seeds and water in a pot and bring to a boil over medium heat. Let simmer for 15 minutes. Strain and return to the pan. Add 1 cup of sugar to the warm liquid (which should be reduced to 1 cup) and stir to dissolve. Bottle and refrigerate for up to 3 weeks.

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(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 →