Plantation Stiggins’ Pineapple Rum is one of my favorites mixed in cocktails, over ice, or served neat. Blood oranges are my favorite citrus to use in winter cocktails. So, I decided to combine them both into a tiki-inspired Winter Daiquiri. The clove notes in the pineapple rum and the cinnamon syrup lends a nice wintertime spice to the traditional daiquiri and blends well with the blood orange and lime juice. When it’s cold out and you want to reach for something other than bourbon, give this one a go.
INGREDIENTS
- 1.5 oz Plantation Stiggins’ Pineapple Rum
- 1 oz fresh blood orange juice
- .5 fresh lime juice
- .25 – .5 oz cinnamon simple syrup (depending on taste preference)
- Blood orange wheel, for garnish
- Mint sprig, for garnish
DIRECTIONS
STEP 1
Make the cinnamon simple syrup:
Add 1 cup of water and 2 cinnamon sticks to a pot and bring to a boil over high heat. Then, add 2 cups of sugar, stir to dissolve, and immediately remove from heat. Cover and let steep up to 12 hours. Strain out the cinnamon with a fine mesh or cheese cloth into an air-tight container. Store in the fridge, up to 10 days.
STEP 2
Add rum, blood orange juice, lime juice and cinnamon syrup to a shaker filled with ice. Shake for 20 seconds. Strain into a coupe glass, then garnish with mint sprig and blood orange wheel.
For our 2018 holiday card, my husband, Bobby, and I decide to do something completely different this year and stage a fabulous cocktail party situation, complete with a ballgown, booze, and plenty of brass animals. Plus, we featured this Winter Daiquiri recipe so all our friends and family can make it at home!
Check out my step-by-step Winter Daiquiri recipe on Zulily’s Facebook Live segment: