Infusions are a great way to introduce big, clean flavors into a cocktail. And what could be more perfect this time of year than tropical fruit and rum? This week we’re taking a classic and simple recipe, the Daiquiri, and punching it up a notch with some fantastic infused rum. – Andrew

Illustration by Shauna Lynn for Oh So Beautiful Paper

Pineapple Mango Daiquiri

2 oz Pineapple-Mango Rum
3/4 oz Falernum
3/4 oz Lime Juice
2 dashes Angostura Bitters

Combine the rum, falernum, lime juice, and bitters in a shaker filled about two-thirds with ice. Shake well and strain into a chilled cocktail glass. Enjoy!

To make the rum, we infused twelve ounces of silver rum – in this case, the Nicaraguan Flor de Caña Rum – with about a quarter of a chopped pineapple and half a chopped mango. (However much you want to use, the rum should cover all of the chopped fruit.) We let it sit for a week, shaking occasionally, and then filtered the rum through some cheesecloth. So easy.

The infused rum turns this into a rich drink redolent with citrusy tropical flavors. You really taste the fruit here. The pineapple and mango shine through cleanly, and the tartness of the infused rum means you need less lime juice than you’d normally use in a drink like this. The rum also picks up a bit of sweetness from the fruit, so you need less sugar too. I used falernum, a liqueur or syrup made from almonds and Caribbean spices, as our sweetener. (You can find Velvet Falernum liqueur at your local liquor store or make your own at home, though I think we’ll save that discussion for next month…) It adds an extra layer of flavor to an already great drink.

(Don’t forget to follow us on Instagram, where we’ve been posting our experiments before they make their way onto this column!)

Glassware by Liquorary 

Photo Credits: Nole Garey for Oh So Beautiful Paper