I was recently in a conversation regarding Hemingway and rum—specifically, whether or not a mojito is a man’s drink—to which I commented that Papa would have said that a daiquiri is most definitely a man’s drink.

Boy, is it ever.

It seems like all of my posts start this way these days, but I was doing the rounds of my favorite cocktail blogs and stumbled upon another fine recipe from Jeffrey Morgenthaler, a tweaked version of a daiquiri from the Hotel Nacional, Havana. It was one of those moments of divine coincidence; the Nacional contains rum, apricot brandy and peach bitters, all of which cohabitate in my bar. It sounded delicious, I had everything handy—some days life really hands you the awesomest little things.

½ oz Bacardi Superior rum
¾ oz apricot brandy
1 oz fresh lime juice
¾ oz simple syrup
2 generous dashes peach bitters
lime wheel

Shake ingredients over ice and strain into a chilled cocktail glass; garnish with lime.

First off, I should note that I didn’t have any white Bacardi, so I subbed with Cruzan. Previous commenters on this drink noted the delightful aroma of the apricot brandy and peach bitters, but wow. It’s like drinking summer, sweet and cool with just enough tartness and some sultry from the ice flecks. Damn.

I am definitely making this again. By the pitcher.