Fall Daiquiri Recipe

1. Prepare shaker

Chill a coupe or Nick & Nora glass by filling it with ice and set aside. Add 1 cup of ice to a cocktail shaker.

2. Combine ingredients

Into the shaker, pour 2 oz white rum, 0.75 oz apple brandy (or apple liqueur), 0.75 oz fresh lime juice, 0.5 oz maple syrup, and 0.5 oz pear or apple purée. Add 1 tsp ground cinnamon and 2 dashes Angostura bitters.

3. Dry shake (optional)

If you want a velvety texture and fuller aroma from the purée and cinnamon, close the shaker and shake vigorously without ice for 10 seconds to emulsify.

4. Shake with ice

Add ice to the shaker (if you haven't already) and shake vigorously for 12–18 seconds until the shaker is well chilled and slightly frosted.

5. Strain

Discard ice from the chilled glass. Double-strain the cocktail into the chilled coupe or Nick & Nora glass using a Hawthorne strainer and a fine mesh strainer to catch cinnamon bits and purée solids.

6. Garnish with a thin apple slice or a dehydrated apple wheel laid on the surface. Sprinkle a light dusting of ground cinnamon over the top or rest a cinnamon stick on the rim for aroma.

7. Serve immediately. Tasting note: balanced tartness from lime with warm maple and apple notes; adjust maple syrup or lime to taste for sweetness/acidity.