Did you know daiquiris are among the most versatile cocktails? The light rum-based cocktail lends itself to experimentation and pairs well with a variety of cuisines, says spirits writer Andre Darlington, author of the new cookbook, “BAR MENU: 100+ Drinking Food Recipes for Cocktail Hours at Home” (Running Press, $28).
There are fruit versions, with banana or strawberry, of course. Hemingway liked his classic style, with grapefruit juice and maraschino liqueur. Darlington has his hacks, too, including this recipe that swaps standard simple syrup for a honey-ginger variation. The flavor is unmistakably festive and pairs with everything from Citrus and Fennel Olives to meatballs and pasta frittatas. Note that the syrup must be made a day in advance.
Honey-Ginger Daiquiri
Makes 1 cocktail
INGREDIENTS
2 ounces light rum
1 ounce fresh lime juice
1⁄2 ounce honey-ginger syrup (see recipe below)
Ginger coin and lime wheel, for garnish
Shake ingredients with ice and strain into a cocktail glass. Garnish with a ginger coin and a lime wheel, as desired.
HONEY–GINGER SYRUP
INGREDIENTS
1 cup water
3-inch piece fresh ginger, peeled and sliced
1 cup honey
DIRECTIONS
In a small saucepan, combine water and ginger. Bring to a boil over medium-high heat; lower heat, and simmer for 5 minutes. Remove from heat and stir in honey until well combined. Pour mixture into a jar, cover and refrigerate overnight. Strain out ginger and store the honey-ginger syrup, sealed tightly, for up to 2 weeks in the refrigerator.
— From André Darlington’s “BAR MENU: 100+ Drinking Food Recipes for Cocktail Hours at Home” (Running Press, $28)
