Photo by Deb Lindsey For The Washington Post

1 serving

This version keeps the classic appeal of a daiquiri's bright tartness and adds a note of spice and autumn fruit.

You can use a light or dark rum here; a dark rum moves the drink into a richer, more wintery note

The chai syrup can be made ahead and refrigerated for up to 2 weeks. The chai syrup is made with Oregon Chai Tea Latte Concentrate



28 g whole-berry cranberry sauce

42 g rum (light, dark or a combination of the two)

14 g fresh lime juice

21 g chai syrup 


Chill a cocktail coupe.

Fill a cocktail shaker two-thirds full with ice. Add the cranberry sauce, rum, lime juice and chai syrup. 

Shake vigorously for 20 seconds, then double-strain into the chilled coupe.


To make the chai syrup, combine 3 tablespoons of sugar and 2 cups of Oregon Chai Tea Latte Concentrate in a small saucepan over medium-high heat. 

Bring to a boil; once the sugar has dissolved, remove the pan from the heat. Cool completely before using or storing (in the refrigerator, for up to 2 weeks).

From Spirits columnist M.Carrie Allan