Thanksgiving Daiquiri 1.000

Deb Lindsey for The Washington Post

Spirits Nov 9, 2017

This version keeps the classic appeal of a daiquiri’s bright tartness and adds a note of spice and autumn fruit.

You can use a light or dark rum here; a dark rum such as Gosling’s moves the drink into a richer, more wintery note (we split the difference, using half Gosling’s and half Bayou Silver).

To read the accompanying story, see: To make an excellent Cosmo, don’t mess up the key ingredient.

Make Ahead: The chai syrup can be refrigerated for up to 2 weeks.

Where to Buy: The chai syrup is made with Oregon Chai Tea Latte Concentrate, which is widely available at grocery stores; we found it at Safeway.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 1 servings

  • Ice
  • 1 ounce whole-berry cranberry sauce
  • 1 1/2 ounces rum (light, dark or a combination of the two)
  • 1/2 ounce fresh lime juice
  • 3/4 ounce chai syrup (see headnote)


Chill a cocktail coupe.

Fill a cocktail shaker two-thirds full with ice. Add the cranberry sauce, rum, lime juice and chai syrup. Shake vigorously for 20 seconds, then double-strain into the chilled coupe.

NOTE: To make the chai syrup, combine 3 tablespoons of sugar and 2 cups of Oregon Chai Tea Latte Concentrate in a small saucepan over medium-high heat. Bring to a boil; once the sugar has dissolved, remove the pan from the heat. Cool completely before using or storing (in the refrigerator, for up to 2 weeks).

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Recipe Source

From Spirits columnist M. Carrie Allan.

Tested by M. Carrie Allan.

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