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.
- 1 1/2 ounces light rum
- 1/2 ounce lime juice
- 1/2 ounce sesame seed syrup (See Editor's Note)
- Shake all ingredients well with ice.
- Strain into a pre-chilled coupe.
Sesame seed syrup2 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.