This refreshing daiquiri from Benton Bourgeois of the Hot Tin bar, at the Pontchartrain Hotel in New Orleans, uses passion fruit for a tiki twist on the classic. The Smith & Cross rum is highly recommended, as it adds a spiced tropical note to the drink.
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1 1/2 ounces Papa’s Pilar blonde rum
1 ounce fresh lime juice
1 ounce passion fruit nectar
1/2 ounce Jamaican rum, preferably Smith & Cross
1/2 ounce simple syrup
1 lime wheel, for garnish
How to Make It
Fill a shaker with ice. Add the blonde rum, lime juice, passion fruit nectar, Jamaican rum and simple syrup; shake well. Strain into a chilled coupe glass and garnish with the lime wheel.
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