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Black Sand Daiquiri

September 2, 2025

Cocktails Modern Rum
2 min reading time

The Black Sand Daiquiri channels volcanic beaches and bold flavours. Goslings Black Seal meets nutty black sesame and savoury Amontillado sherry, sharpened with fresh lime and a whisper of Angostura spice. A timeless daiquiri with a dark, earthy twist.

Recipe: Matt Sinagoga (Toronto, Ontario)
Photo: Reece Sims

Cocktail Flavor Camps

The inspiration behind this cocktail, as explained by bartender Matt Sinagoga, “Inspired by the black sand beaches of volcanic islands, the Black Sand Daiquiri captures the deep, molasses-rich character of Goslings Black Seal and pairs it with the earthy, toasted notes of black sesame. The Amontillado Sherry bridges rum’s sweetness with a nutty, savory complexity, while lime juice lifts the drink with a bright, citrus snap. Angostura Bitters weave in subtle spice, evoking warm trade winds and tropical markets. This cocktail is simple to make, bold in flavor, and timeless in its balance—designed to showcase the rum as the true star while taking the drinker on a sensory voyage to the edge of the sea.“
Black Sand Daiquiri
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Black Sand Daiquiri

Recipe by Matt Sinagoga (Toronto, Ontario)Difficulty: Difficult

Flavor Camps: Sour, Sweet, Fruity, Nutty

Ingredients

  • 1.5 oz Goslings Black Seal Rum

  • 1.0 oz Black Sesame Syrup*

  • 0.75 oz Fresh Lime Juice

  • 0.5 oz Amontillado Sherry

  • 3 dashes Angostura Bitters

  • Garnish: Black Sesame Salt Rim

Directions

  • Combine all ingredients into a cocktail shaker filled with ice.
  • Shake until chilled and diluted.
  • Double strain into a chilled coupe.
  • Garnish.

Notes

  • Black Sesame Syrup*

    To make black sesame syrup, start by lightly toasting three tablespoons of black sesame seeds in a dry pan over medium heat until fragrant, about one to two minutes.

    In a small saucepan, combine one cup of sugar, one cup of water, and the toasted seeds, then bring the mixture to a gentle simmer, stirring until the sugar fully dissolves. Remove from the heat, cover, and let the syrup steep for about 20 minutes to extract the nutty flavor.

    Strain through a fine mesh sieve or cheesecloth, then transfer to a clean container. Store in the refrigerator for up to two weeks. Sesame Syrup*
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