The daiquiri recipe – rum, lime, and a touch of sweetness – is one of the most popular templates for mixologists to riff on, and for good reason. It’s a well-balanced sour that stands up to the addition of new flavors, and the Apple Daiquiri from John Deragon in The PDT Cocktail Book is a perfect example.
You’ll need an apple liqueur with some backbone. We’re huge fans of Berentzen Apfelkorn, or really any German apple schnapps. But it would even work with a lowbrow Apple Pucker-type schnapps, though it’d be a good deal sweeter; if you go this route, you may want to pull back a bit on the simple syrup.
Shake all ingredients with ice and strain into a chilled cocktail glass or coupe. Garnish with an apple fan or a lime twist.