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.


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

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