white lion

1 jigger Bacardi Rum (1 1/4 oz DonQ Gold, 1/4 oz Wray & Nephew, 1/4 oz Vale d'Paul Agricole)
3 dash Maraschino Liqueur (3/8 oz Luxardo)
2 dash Apricot Liqueur (3/8 oz Rothman & Winter)
2 dash Gum Syrup (omitted)
Juice 1 Lime (1/2 oz)

Shake with ice and strain into a cocktail glass.

Two Fridays ago, I reached for Pioneers of Mixing at Elite Bars: 1903-1933 for the evening's nightcap. The recipe that called out to me was the White Lion in the rum section; I had previously skipped over that drink for it has the same name and a bit of similarity to Jerry Thomas' White Lion (which is rather similar to his Knickerbocker). Then again, Max Toste put his own spin on the White Lion at Deep Ellum, so perhaps riffing on the classic while maintaining the name has always been the norm. Instead of passing it over this time, I opted to make this Daiquiri variation of sorts.
In the glass, this White Lion shared funky and grassy rum aromas along with lime notes. The lime continued on into the sip where it mingled with hints of cherry and orchard fruit. And finally, the swallow shared funky rum, apricot, and nutty cherry flavors. Overall, it was closer to a Periodista than a classic Daiquiri.