Classic Daiquiri Recipe

The word “daiquiri” has for too long been associated with cloyingly sweet slushies that mask acrid rum. The daiquiri is actually the first rum cocktail and was the only rum-based cocktail in The Fine Art of Mixing Drinks Named for the Taino name for a Cuban beach, this drink is a refined version of the grog drank by British sailors. Lime would be added to the rum rations to prevent scurvy among the sailors. Sugar was eventually also added to make the mixture more palatable. The ideal way to get acquainted with a spirit is to sip it on the rocks. After that, the first rum cocktail you should try is a classic daiquiri.

2 parts white rum 1 part simple syrup the juice of 1/2 a lime Shake all ingredients with a half cup of crushed ice in a shaker for 45 seconds and then drain into a cocktail glass. Garnish with a slice of lime or a twist of lime peel.

Squeezing the lime directly over the shaker enhances the aroma of the cocktail by capturing aromatic oils from the lime peel. The simplicity of the classic Daiquiri is it’s strength. The sugar cane sweetness of a home made simple syrup marries the bright citrus flavor from the lime juice and creates a juice that perfectly enhances the character of the white rum.

Acceptable variations

Orange bitters — A dash of orange bitters creates a more complex citrus flavor without overpowering the cocktail. Banana — A slice of banana mashed and then added to the white rum is just enough to add some tropical fruit flavor. Coconut cream — A teaspoon of coconut cream creates a nice tropical variation in the coconut daiquiri. A classic daiquiri relies on good white rum and simplicity so use apply these variations sparingly (if at all!).


Originally published at cestlavibe.com on November 29, 2015.

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