The All Roads daiquiri offers a familiar profile with a distinct kick, blending classic rum and lime with a homemade pineapple and scotch bonnet jam. This combination creates a drink that balances sweet fruit notes with a subtle warmth, making it suitable for both sunny days and cooler autumn evenings.
Pineapple and Scotch Bonnet Jam Preparation
The foundation of this cocktail is a specialized jam that requires careful cooking to achieve the right consistency and flavor. Start by placing 75g of roughly chopped fresh pineapple and 30g of caster sugar into a saucepan. Cook the mixture over low heat until the fruit begins to soften.
Once softened, blend the pineapple and sugar until smooth using a stick blender. Add a small slice of scotch bonnet chilli to the mixture, or use more if you prefer additional heat. Alternatively, you can use a pinch of chilli flakes for a different texture. Continue cooking the mixture gently for 20 to 25 minutes, stirring regularly. The jam is ready when it thickens and turns a light golden color.
Remove the pan from the heat and allow the jam to cool completely. If you used a fresh chilli slice, lift it out and discard it. If you used chilli flakes, leave them in the jam. Transfer the finished jam into a small jar or container and store it in the refrigerator until you are ready to make the drink.
Building the Cocktail
To assemble the All Roads daiquiri, you will need a specific ratio of spirits and mixers. The recipe calls for 10ml of overproof white rum, such as Wray & Nephew, and 45ml of white rum, like Havana Club 3-Year-Old. Add 25ml of fresh lime juice and 30g of the prepared pineapple and scotch bonnet jam.
Place all ingredients into a cocktail shaker filled with ice. Shake the mixture hard until it is well chilled. Finally, double strain the cocktail into a chilled coupe glass. This method ensures a smooth texture while maintaining the spicy and fruity notes of the jam.
Source: The Guardian
