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