Cinnamon Syrup is an essential tiki ingredient. It has the power to transform a simple tropical cocktail into a tiki cocktail with ease. This Daiquiri does just that, while also splitting the rum three ways (another tiki hallmark). Passion fruit provides even more tropical flavor, along with a touch of absinthe—a traditional tiki flourish that takes this cocktail to the next level! —Weekly Tiki
What You'll Need
Aged Jamaican Rum
Aged Puerto Rican Rum
Overproof Jamaican Rum
Fresh Squeezed Lime Juice
Cinnamon Syrup (see note)
Passion Fruit Liqueur
Shake all the ingredients with block ice, then strain into a coupe. Garnish with a lime wedge.
To make cinnamon syrup: Combine 350 grams refined sugar with 175 grams filtered water in a blender until dissolved. Add syrup and one ounce of cinnamon sticks (broken) to a ziplock bag, then remove air via water displacement method. Submerge in a 140° water bath for two hours, then transfer to an ice bath until cool. Fine-strain, bottle and refrigerate.
(You can also make cinnamon syrup on the stovetop by boiling cinnamon sticks in simple syrup—just make sure you use a 2-1 ratio of sugar to water.)