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Cheers! Daiquris are not just for summer

Lester Graham
Michigan Radio
A Michigan aged rum and a cinnamon infused syrup bring fall flavors to the summer drink.

When you think of a daiquiri, you might think of summer. Tammy Coxen with Tammy’s Tastings thinks the daiquiri has a place in fall too.

“We're in that transitional season. We're still getting hot days but cool nights and so I went with an Autumn Daiquiri today,” she said.

Tammy thinks the daiquiri might be the most maligned drink out there.

"Most people have only ever had daiquiris made with frozen mixes and they have a lot of artificial ingredients in them. And few people have had a sort of legit, real daiquiri,” Tammy explained.

The classic daiquiri is just lime juice or other citrus, white rum, and simple syrup or sometimes just sugar.

Credit Lester Graham / Michigan Radio
Michigan Radio
Tammy Coxen shaking up an Autumn Daiquri.

No slushy machine required.

For her Autumn Dauquiri, instead of using a white rum, Tammy used an aged rum from Mammoth Distilling in Traverse City. It's got some lime juice. Instead of simple syrup, she used a cinnamon infused syrup to bring in those fall flavors. It's also got some pineapple juice, “To round out the flavors.” Then she added Angostura Bitters which add some extra spice notes. (See recipe below.)

“I haven't made it with this rum before and I really feel like the pineapple flavor comes through more than other times that I've made this particular drink,” Tammy said.

Autumn Daiquiri

Credit Lester Graham / Michigan Radio
Michigan Radio
Some of the ingredients to mix up your own Autumn Daiquiri.

2 oz aged rum

1/2 oz lime juice

1/2 oz pineapple juice

1/2 oz cinnamon-infused syrup

1 dash Angostura bitters

Garnish: grated cinnamon

Combine all ingredients in shaker with ice. Shake, strain into cocktail glass.

Cinnamon-Infused Syrup

1/2 c sugar

1/2 c water

2 cinnamon sticks

Combine water and sugar in a saucepan. Crush cinnamon coarsely. Add to liquid, and bring to a boil, stirring to dissolve sugar. Turn off, cover and let stand for 4-12 hours. Strain and store refrigerated.

Lester Graham reports for The Environment Report. He has reported on public policy, politics, and issues regarding race and gender inequity. He was previously with The Environment Report at Michigan Public from 1998-2010.
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