Adding bitters to a daiquiri is hardly a revolution. But this Spanish-American War–era cocktail definitely sits better on the modern palate with a slimming down of the sugar and a restorative kick of bitters to square its shoulders and set it on a path into the twenty-first century.
- 2 ounces dry white rum
- 1 ounce lime juice
- 1⁄2 ounce Double-Strength Simple Syrup
- 4 dashes lime bitters
- 1 lime wedge, for garnish