The Story Behind The Turtledove

While the classic Daiquiri is widely considered to be a zesty summer cocktail, a few modifications can transform it into a decadent holiday treat. Ben Hopkins, bartender at Brooklyn’s Pitt’s and Agi’s Counter, leans into the rum drink’s spicy side, amplifying the spirit’s natural flavors by adding a touch of St. Elizabeth Allspice Dram — made by macerating allspice with smoky Jamaican pot-still rum.

For the sweetener component, Hopkins takes the Daiquiri’s simple syrup up a notch with a heaping bar spoon of fig jam. The ripe fruit flavor plays well with the allspice, giving the drink that warming holiday feeling. Plus it’s the perfect use for the extra jars of Bonne Maman left over from making thumbprint cookies.

Ingredients

1 ¾ ounces blanc rhum agricole
¼ ounce St. Elizabeth Allspice Dram
¾ ounce lime juice
½ ounce 1:1 white simple syrup
1 heaping bar spoon of Bonne Maman fig preserves

Directions

Combine all ingredients in a tin with ice and give a hard shake until it’s cold to the touch, about 30 seconds.
Double strain into a frozen coupe glass and serve.