The All Roads daiquiri combines familiar flavours with a twist, according to the bar's creators. Pineapple, rum and lime form the classic base, while a touch of homemade scotch bonnet jam adds a subtle warmth that makes the drink suitable for both crisp autumn evenings and sunny days.
Ingredients for the daiquiri
For the pineapple and scotch bonnet jam: 75g fresh pineapple, roughly chopped; 30g caster sugar; 1 small slice scotch bonnet chilli, or more to taste, or 1 pinch chilli flakes.
For the drink: 10ml overproof white rum (Wray & Nephew is used), 45ml white rum (Havana Club 3-Year-Old is used), 25ml fresh lime juice, and 30g pineapple and scotch bonnet jam.
Method for the jam
Place the pineapple and caster sugar in a saucepan and cook over a low heat until the fruit begins to soften. Blend until smooth, then add the scotch bonnet to taste and continue cooking gently for 20-25 minutes, stirring regularly, until the jam thickens and turns lightly golden. Remove from the heat and leave to cool completely, then lift out and discard the chilli (if using chilli flakes, leave them in). Transfer to a small jar or container and refrigerate until needed.
Building the cocktail
To assemble the drink, put all the ingredients in a cocktail shaker filled with ice, shake hard until well chilled, then double strain into a chilled coupe. The recipe comes from Malika Green and Paschelle Brown of All Roads, London SW9.
