To me, Daiquiris have always had a time and place to be consumed — namely, warm weather in the Carribbean. But, last month while in Santa Ynez, I had a Fall version of a daiquiri with tart pomegranate seeds, Luxardo maraschino liquor, and lots of great rum, and I realized I'd be typecasting Daiquiris all this time.
Place pomegranate seeds in a cocktail shaker and muddle to break up the seeds and juice is released. Add the rum, Luxardo, lime juice, and simple syrup and enough ice to fill the shaker halfway. Shake until cocktail shaker is frosted then strain into a chilled cocktail glass and garnish with additional pomegranate seeds.
Food styling and photography by Aida Mollenkamp