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Expatriate Daiquiri

(recipe, Jackie Varriano)

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This recipe is courtesy of Kyle Linden Webster, the proprietor of Portland’s Expatriate. "Far too many still think you make \[daiquiris\] in blenders," says Webster.


  1. 2 oz. Plantation 3 Star rum
  2. 1 oz. freshly squeezed lime juice
  3. ¾ oz. palm-sugar syrup (see Note)
  4. Limes, for garnish


  1. Put the rum, lime juice, and palm-sugar syrup into a shaker. Shake and double-strain into a chilled coupe. Garnish with a lime wedge.


Cane sugar can be substituted for palm sugar, but it doesn't have quite the same, very desirable, effect.