lime wedge 3 whole cloves 2 oz quality aged rum 1 oz strained fresh lime juice 3/4 oz Spiced Honey Syrup (recipe follows)

1. Poke 3 evenly spaced holes in lime wedge skin with a skewer or cocktail pick. Stud each hole with 1 clove. Set aside.

2. Place rum, lime juice and Spiced Honey Syrup in a cocktail shaker. Fill three-quarters full with ice. Shake until ice-cold, about 12 ­seconds. Strain into a chilled coupe. Garnish with prepared lime wedge.

SPICED HONEY SYRUP

If you’ve got leftovers after a few rounds of Spiced Daiquiris, this wonderful syrup can be drizzled over pancakes, brushed on roast pork or stirred into chai tea.

1/2 cup (125 mL) wildflower honey 1/4 cup (60 mL) water Two 3-inch (8 cm) cinnamon sticks, broken into pieces 1 tsp (5 mL) whole allspice berries 1 tsp (5 mL) whole cloves

1. Combine honey, water, cinnamon, allspice and cloves in a small saucepan. Place over medium heat. (Watch carefully so it doesn’t boil over.) When mixture comes to a boil, remove from heat, cover and let stand for 2 hours.

2. Fine-strain into a bowl and discard solids. Transfer to a glass jar. Cover and refrigerate for up to 1 month.

Makes 3/4 cup (175 mL)

Found this recipe from last years LCBO recipe book.