Portside Daiquiri

By: Hannah Lee Leidy

Food Culture of the South

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Makes one cocktail

  • 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
  1. Shake all ingredients and double strain into a chilled coupe glass.
  2. 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.

  • From Megan Deschaine, Doar Bros., Charleston, South Carolina

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