Todd Maul’s Rhum Agricole Daiquiri

By Todd Maul

Published March 29, 2014

  • Sarah Anne Ward for The New York Times. Food stylist: Suzanne Lenzer. Prop stylist: Paola Andrea.
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Ingredients

Yield:2 3½-ounce drinks.

BURNT CINNAMON SIMPLE SYRUP

  • 2 cups sugar

  • 1 cup water

  • 5 sticks cinnamon.

TO MAKE THE DAIQUIRIS

  • 4 ounces Neisson Blanc Rhum Agricole

  • 2 ounces fresh lime juice

  • 1 ounce burnt cinnamon simple syrup

Ingredient Substitution Guide

Preparation

  1. TO MAKE THE DAIQUIRIS

    1. Step 1

      Shake rhum, lime juice and cinnamon syrup with ice, and strain into rocks glasses over fresh ice.

  2. BURNT CINNAMON SIMPLE SYRUP

    1. Step 2

      In a small, heavy saucepan, dissolve sugar in water. Burn 5 cinnamon sticks all over with a small crème-brûlée-type torch. Break up sticks and add to syrup while still warm. Transfer to an airtight container and chill for a day. Strain. Store in refrigerator to use for daiquiris. (Makes enough to last all summer, or at least one great party.)

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Comments

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Jack

If you need to be reminded that simple syrup requires heating then this recipe may be too advanced for your kitchen.

DWRead

You forgot to say that the water and sugar need to be heated.

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