Beantown Daiquiri

PHOTO BY MICHAEL PIAZZA / STYLED BY EMMET KELTY

Depending upon the temperature outside you can alter the spices for this recipe and either use Massachusetts maple syrup or local honey as we get closer to summer. Think clove, cinnamon, and nutmeg in cool weather, making way for green cardamom and allspice in the warmer months. Always salt.

2 ounces Privateer Silver Rum
¾ ounces Spiced Maple or Honey Syrup (recipe below)
¾ ounces fresh lime juice

Shake over ice and strain into a glass.

SPICED MAPLE OR HONEY SYRUP
1 cup Massachusetts maple syrup or honey
1 cup water
3 pinches of salt
1 cinnamon stick
3 whole cloves
1 whole nutmeg

In a small saucepan, toast the spices. Then add maple syrup or honey and water and keep on low heat for 20 minutes. Let steep at room temperature to cool, then strain out the spices.

This recipe appeared in the Spring 2016 issue.

Tom Schlesinger-Guidelli honed his craft under Jackson Cannon at Eastern Standard & Drinks where he learned the art of mixology, igniting a special passion for the cultural and historical significance of the cocktail. After serving as opening bar manager at Craigie on Main, he went on to open Island Creek Oyster Bar as General Manager. When he's not developing seasonal cocktail recipes for Edible Boston or consulting local restaurants, Tom can be found tending bar at Green Street Grill in Central Square.