By combining two cocktail classics, the bartenders at the Columbia Room in Washington, D.C., have perfected the summer sipper
The Daquirac is the lovechild of a traditional lime-spiked daiquiri and a boozy, absinthe-scented Sazerac. Tart and herbal, this liquor-forward hybrid is a blast of Cuba by way of New Orleans.
“I would drink one anytime, but it is probably best suited for the warmer months,” says the Columbia Room head bartender Suzy Critchlow. “Most folks don’t know that the original Sazerac was made with cognac and not rye, so we’ve incorporated it as a nod to the original. To bring together the daiquiri side of things, we’ve added a delightful spirit called Stiggins’ Plantation Pineapple Rum and lime.”
Absinthe for rinse
1½ ounces Rémy 1738 Cognac
½ ounce Stiggins’ Plantation Pineapple Rum
¾ ounce lime juice
¾ ounce rich simple syrup (two parts sugar to one part water)
1 dash Peychaud’s Bitters
12 drops salt tincture (20 grams salt dissolved in 100 grams warm water)
Rinse a chilled Leopold coupe glass with absinthe. Shake all the remaining ingredients, double-strain into the chilled glass, and serve.