Cocktail of the week: All Roads’ daiquiri – recipe

‘As good for crisp autumn evenings as it is on a sunny day’: the All Roads daiquiri. Photograph: Rob Lawson/The Guardian. Drink styling: Seb Davis.View image in fullscreen‘As good for crisp autumn evenings as it is on a sunny day’: the All Roads daiquiri. Photograph: Rob Lawson/The Guardian. Drink styling: Seb Davis.Cocktail of the week: All Roads’ daiquiri – recipeA touch of homemade scotch bonnet jam turns up the heat in this classic concoction

Our daiquiri sums up what All Roads is all about: familiar flavours with a little twist. Pineapple, rum and lime are a classic combination, and the addition of scotch bonnet jam brings a subtle warmth that makes this just as good for those first crisp autumn evenings as it is on a sunny day.

For the pineapple and scotch bonnet jam75g fresh pineapple, roughly chopped30g caster sugar 1 small slice scotch bonnet chilli, or more to taste, or 1 pinch chilli flakes

For the drink10ml overproof white rum – we use Wray & Nephew45ml white rum – we use Havana Club 3-Year-Old25ml fresh lime juice 30g pineapple and scotch bonnet jam (see above and method)

First make the jam. Put the pineapple and caster sugar in a saucepan and cook over a low heat until the fruit begins to soften. Blend smooth – we use a stick blender – then add the scotch bonnet to taste and keep cooking gently for 20-25 minutes, stirring regularly, until the jam thickens and turns lightly golden. Take off the heat, leave to cool completely, then lift out and discard the chilli (if using chilli flakes, leave them in). Decant into a small jar or container and keep in the fridge until needed.

To build the drink, put everything in a cocktail shaker filled with ice, shake hard until well chilled, then double strain into a chilled coupe.

Malika Green and Paschelle Brown, All Roads, London SW9