I took the PDT Cocktail Book's recipe for buttered popcorn rum and then made my own Coca-Cola syrup, both of which lent themselves nicely to this daiquiri!
2 oz buttered popcorn rum
1/2 oz coca-cola simple syrup
1/2 oz lime juice
Popcorn for garnish
Shake all ingredients over ice and strain into a chilled cocktail glass. Garnish with popcorn.
To make the popcorn rum, first pour one 750 ml bottle over popped popcorn and let infuse for a few hours (mine sat for two and a half hours). Then I did an overnight fatwash with clarified butter, and froze and strained it out the next day.
To make the Coca-Cola simple syrup I took four 20 oz bottles of Coke and brought them to a boil. Then I reduced the temperature and let them simmer for 45 minutes, during which time the amount of Coke reduced to about one-fourth of its original volume.