Kindred’s Blake Pope played around with many iterations of the classic daiquiri before finding harmony in an extra-tropical combination of rum, coconut water and pineapple syrup. “I love the mouthfeel of the coconut water and the acidity of the lime juice,” he says. “The pineapple gum syrup brings a third dimension, and the agave elevates the sweetness just enough to find balance and not be too sugar-driven.”
1¼ oz. white rum
1 oz. coconut water
¾ oz. fresh lime juice
½ oz. pineapple gum syrup (Kindred uses Small Hand Foods)
½ oz. agave syrup (1:1)
Tools: shaker, strainer
Glass: double rocks
Garnish: cucumber strip, mint sprig
Combine all the ingredients in a shaker with ice and shake well. Strain into the glass over fresh ice. Garnish.
Blake Pope, Kindred, Davidson, North Carolina
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