Rum Club Daiquiri

This recipe from Kevin Ludwig is the house daiquiri at Rum Club in Portland, Oregon, one of my favorite cocktail spots, and this recipe is one of my favorite daiquiris of all time. Rum Club is often referred to as an “industry bar” because it’s where a lot of bartenders go to drink on their nights off. It’s always busy, but it has an incredibly friendly and approachable atmosphere, thanks to their always-welcoming bar team.

Take a closer look at the Rum Club daiquiri specs below and you’ll notice, despite an apparent longer list of ingredients, they follow the daiquiri template very closely. They just change up a few of the main ingredients. They use an aged rum and demerara syrup for balance, which is made from a darker sugar with added richness that pairs well with aged spirits. They also cut down on the syrup and add a touch of maraschino liqueur in a nod to the Hemingway Daiquiri. For a touch of spice and anisey freshness, they use a few dashes of bitters and Herbsaint (an herbal liqueur similar to absinthe). It’s still a daiquiri, but it’s also very much their own twist on a classic.

This recipe was excerpted from 'Twist' by Jordan Hughes. Buy the full book on Amazon. Head this way for more rum cocktails →