Directions
Shake rum, charred lime juice, and syrup hard with ice until the shaker frosts in your hands. Strain into a coupe or rocks glass, then garnish with a grilled lime wheel. Bright, smoky, and sharp enough to cut through the night air.
Recipe Note
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Hosting Notes
✦ For flair: Serve it in a coupe glass chilled on ice before the pour.
✦ For garnish: Rim half the glass with coarse sugar for a rustic look.
✦ For elevation: Use demerara syrup instead of white sugar for a molasses depth.
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PitMaster’s Pour
For a deeper tie to the fire, swap simple syrup for smoked cane syrup. Place raw cane syrup (or demerara syrup) in a shallow dish inside the smoker for 20 minutes, then cool before use. It carries sweetness with a backbone of oak smoke — turning this daiquiri into a sip that feels like it came straight off the grate.
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From the Porch
The Campfire Daiquiri fits the nights when the horseshoes are clanging in the yard and the competition gets louder as the fire burns hotter. Friends laugh at wild throws, someone’s keeping score on a napkin, and the kids sneak roasted marshmallows off the grate. The sharp hit of charred lime keeps spirits high, cutting through the smoke and carrying the party deeper into the evening.
These recipes are intended for adults of legal drinking age (21+ in the United States; please follow the laws in your region). Fire up the grill, not the driver’s seat. Stoking the Coals encourages moderation, community, and safe enjoyment of food and drink. Please never drink and drive, and always respect your health, your guests, and the law.
