Daiquiris have gotten a bum rap. Originally as simple as rum, lime juice and sugar, they've been kidnapped by beachfront resorts and turned into sugary-sweet neon concoctions. But they don't have to be. We've taken it on to reclaim the daiquiri - and rum, for that matter. The original American spirit, rum has been overshadowed by bourbon and whiskey, but shares some of the same characteristics thanks to barrel aging.
In this version, we've shaken it and served it on the rocks, but you could also strain it into a chilled coupe glass for a more classic daiquiri presentation. The substitution of fresh-squeeze orange juice for lime juice is key in this - don't use bottled orange juice. Grab a fresh orange and squeeze it. It's not that damn hard.
In addition to the orange juice, this one also includes orange flower water. The floral quality of the flower water is further enhanced by the sweetness of the peach brandy, but any brandy will do. If you don't have one on hand, just swap it out with simple syrup - it won't be quite as good, but we doubt that you'll let it go unconsumed!
2.5 oz dark or black rum
.75 oz fresh-squeeze orange juice
.25 oz peach brandy
4 dashes orange flower water
2 dashes orange bitters
orange segment for garnish
In a cocktail shaker full of ice, add rum, oj, brandy, orange flower water and bitters and shake for 20-30 seconds to chill. Strain into a chilled glass (with or without ice) and garnish with a fresh orange segment.