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Daiquiri
Shaken with ice
1
5 minutes
Fire and fruit, sweetness and smoke, brightness and depth: the Ember & Stone Daiquiri is built on contrast. It takes the familiar daiquiri structure and showcases that exciting flavors emerge when you combine the unexpected.
First is Saint Rhum Small Batch, a rhum agricole that sets this drink apart from daiquiris made with traditional molasses-based rums. Unlike its richer, caramel-forward cousins, rhum agricole is made from fresh sugarcane juice, giving it a grassy, almost savory edge with a crisp, slightly funky backbone. It’s authentic flavor—earthy, vibrant, and unmistakably unique.
Then the contrasts begin to stack. Bright, fresh lime juice cuts through with acidity, while Ancho Reyes Chile Liqueur brings slow-building warmth, adding spice without overpowering. Liber & Co. Demerara Syrup ties everything together with its deep, molasses-like richness, giving a bit of softness to the sharper edges. Muddled cherries deepen the fruit notes, for a dark, juicy complexity. And finally, the entire experience is framed by a smoked glass, lending an aromatic layer that lingers just enough to pull everything together.
The Ember & Stone Daiquiri isn’t a daiquiri in the way you expect—it’s something more. Each ingredient plays off the next in surprising ways. Smoky, spicy, bright, and rich all at once, it’s the kind of drink that keeps you coming back for another sip, intrigued by the journey as much as the destination.
Recipe and images thanks to Katie Slonim @mixoindy.
1.5 oz Saint Rhum Small Batch Agricole
0.5 oz Ancho Reyes Chile Liqueur
0.75 oz Liber & Co. Demerara Syrup
0.75 oz fresh lime juice
Smoke your cocktail glass using your preferred method.
Muddle fresh cherries in a shaker.
Add lime juice, Saint Rhum, Ancho Reyes, and demerara syrup.
Shake hard with ice and double strain into the smoked glass.
Garnish with fresh cherries.
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