This twist on the Acapulco daiquiri is effortless yet refined, and a perfect refresher for mild summer evenings. The tangy, citrus flavours are matched by the gentle sweetness of plum jam and the aroma of thyme. Serves one.
50ml Cuban rum (I use Ron Cubay Añejo)
12.5ml lemon juice
12.5ml lime juice
10ml sugar syrup
2 tsp plum jam
1 egg white
1 sprig thyme, plus leaves to garnish
Put everything in a cocktail shaker and shake hard (this helps froth and set the egg white), add ice and shake again. Double-strain into a chilled glass and garnish with thyme leaves.
• Timmy Falzon, Mahiki, London W1
