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Portside Daiquiri


1 ounce fig-infused rum*

1 ounce tawny port

½ ounce Hoodoo chicory liqueur

¼ ounce brown sugar syrup (equal parts brown sugar and hot water)

1 ounce lime juice

Garnish: lime wheel


Shake all ingredients and double strain into a chilled coupe glass. Garnish with a lime wheel. 

*For fig-infused rum: Combine one liter of your preferred rum (Megan uses Plantation 3-Star) and 2 cups of sliced dried figs. Allow the mixture to macerate for 1-2 weeks, and then strain off the solids. The resulting infusion should be shelf stable, but it is recommended to keep it refrigerated. The infused figs can be repurposed for a delicious rummy spread with some baguette and soft cheese.