We’re not locked down anymore. (I mean, arguably, we never really were, not by the strictest definition, but I digress…)

I bought an airline ticket this week. The last one I would have bought was for Christmas 2019. That feels like decades ago at this point. And when I land in Victoria at the end of this month and I walk outside into that briny air, it will be to see my mum for the first time in more than a year.

Things are returning to a new normal. Which is not to say I believe we’re out of the woods yet. Until everyone who wants the vaccine has access to one — from kids under 12 to underserved communities and workers who don’t have the luxury to duck out of their job for a couple of hours to obtain one — then we are still a ways away from anything accurately resembling the “before times.”

So, I’m not sure I’m ready to say completely goodbye to Lockdown Libations as we navigate this COVID-waning era, though maybe a new chapter needs a new name. We shall see.

Until then, let’s have a daiquiri.

Of all the summery, slushy drinks, my preference is daiquiri (rum > tequila, thank you very much).

When Appleton Estate asked if they could send along a bottle of their eight-year-old reserve aged and blended rum with some other goodies, I was game. After six months of libations, I have room in my liquor cabinet and I haven’t explored the world of rum much. Along with an Instax camera, citrus reamer and coupe glasses was a bottle of the aforementioned rum and some simple syrup — just what I would need to make their recipe for The Estate Daiquiri. Minus the lime. But it’s rare for me not to have that and some lemons hanging around in my fridge.

Anyone else think those only came in Slurpee-like form? Because I did. But this recipe uses only fresh lime, simple syrup and the aged and blended rum to make a cocktail more reminiscent of my beloved Bourbon Sour than any version of a daiquiri I’ve had.

And I am sold.

Skip the brain freeze, this is how I’d like to consume daiquiris going forward. The warm notes of vanilla and spices played well with tangy lime, with just enough syrup to take that pucker edge off.

I’ll be having the next round under an umbrella on my patio.

The Estate Daiquiri

• 1 1/2 ounces 8-year-old Reserve Appleton Estate
• 1 ounce fresh lime juice
• 1/2 ounce simple syrup
• orange peel for garnish (optional as, yet again, I didn’t have one)

In a cocktail shaker filled with ice, add rum, lime juice and simple syrup. Shake thoroughly until the vessel is cold to the touch. Strain into a chilled coupe glass.

That’s a frosty shaker. You know you’ve done it right when it’s fogged up and droplets cascade the side.