Jocelyn Morin’s Daiquiri

Jocelyn Morin | Knoxville, Tennessee

Jocelyn Morin, owner of Tern Club in Knoxville, Tennessee, adds complexity to her take on the Daiquiri with a few modifiers. In lieu of simple syrup, she uses a richer Demerara syrup, and balances it out with a couple dashes each of saline solution and “Herbstura,” an equal-parts blend of Herbsaint liqueur and Angostura bitters.

Ingredients

Serving: 1

  • 2 ounces Jamaican rum, preferably Plantation Xaymaca
  • 2 ounces Jamaican rum, preferably Plantation Xaymaca
  • 1 ounce lime juice
  • 1 ounce lime juice
  • 1/2 ounce Demerara syrup (2:1, Demerara sugar to water)
  • 1/2 ounce Demerara syrup (2:1, Demerara sugar to water)
  • 2 dashes Herbstura (1:1, Herbsaint liqueur to Angostura bitters)
  • 2 dashes Herbstura (1:1, Herbsaint liqueur to Angostura bitters)
  • 2 drops saline solution
  • 2 drops saline solution

Directions
  1. Combine all ingredients in a shaker and shake with ice.
  2. Strain into a chilled coupe or cocktail glass.

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