If your home bartending setup is feeling a little mid, it’s time to level up. The folks over at All Roads are serving a major W with their signature daiquiri, which takes the classic pineapple, rum, and lime combo and adds a spicy kick that is lowkey iconic. The secret? A quick, homemade pineapple and scotch bonnet jam that adds just enough heat to make this drink feel right for those crisp autumn nights.
The Jam Recipe
First, you’ll need to make the jam. Toss 75g of fresh, chopped pineapple and 30g of caster sugar into a saucepan over low heat. Once it softens, blend it until smooth—a stick blender works best here. Throw in a slice of scotch bonnet chili (or a pinch of flakes if you want to keep it simple) and simmer for about 20 to 25 minutes until it thickens into a golden masterpiece. If you used a fresh slice, fish it out before chilling the mix in the fridge. Say less, your prep work is done.
Mixing the Drink
When you're ready to sip, grab your shaker. You’ll need 10ml of overproof white rum (like Wray & Nephew), 45ml of standard white rum (they use Havana Club 3-Year-Old), 25ml of fresh lime juice, and 30g of your new favorite jam. Shake it hard with ice until it's properly chilled, then double strain into a coupe glass. It’s giving luxury, it’s giving flavor, and it’s honestly a total vibe.
Why it matters
This recipe proves that you don't need a professional mixologist to create a complex, spicy craft cocktail at home; just a little bit of fruit and some heat will totally transform your standard bar rotation.
