Brookstone (Maple Daiquiri)

Maple Daiquiri

I usually ignore the endless number of marketing holidays that exist only to give PR people a hook for their press releases, but I’ll make an exception this morning for National Rum Day. That’s partially because I work in the rum business with El Dorado, partially because I’ve had this photo and recipe sitting in my post queue for months.

This is a cocktail I created a few years ago as part of a consulting gig for the Perfect Drink app. A few months before meeting the entrepreneurs behind the app I’d written an April Fool’s post about why bartenders should start weighing their drinks by the gram instead of relying on jiggers. Soon after I was recruited to work on a project to do exactly that. I was skeptical at first, but I was won over to how such a device could be useful in the right environment (home entertaining, for example).

The first retailer for the device was Brookstone, so we wanted to have a namesake cocktail for them. The company is based in Vermont, which suggested maple syrup as an ingredient. Hence this maple Daiquiri, a dark, rich take on the drink:

2 oz aged rum (El Dorado 8)
1 oz fresh lime juice
1/2 oz real maple syrup
2 dashes Angostura bitters

Shake with ice and strain into a chilled coupe. Garnish with a lime wedge if desired.

Share

1 thought on “Brookstone (Maple Daiquiri)”

Comments are closed.