Daiquiri Recipe : Alton Brown : Food Network Daiquiri Recipes 5.0 31 Perfect! Tried homemade daiquiris before with store bought syrup and they always missed the mark. Homemade syrup was the key, thanks AB for the tip! Also I could watch this video all day, very entertaining. Anonymous 2016-08-07T00:14:10Z item not reviewed by moderator and published Excellent recipe for a great cocktail. JCercy 2016-06-10T20:03:09Z item not reviewed by moderator and published This has been my go-to drink for the past two years. I absolutely love it! Try it with Cruzan aged rum for an interesting twist. Brad Schickler 2014-11-08T01:35:12Z item not reviewed by moderator and published I tried this recipe as is, and then tinkered with it a bit (adding Cointreau once, using high-quality honey instead of the simple syrup another time).

Fact is (to my taste buds, anyway), if you add anything else you run the risk of overwhelming the subtle flavor of the rum. That flavor is a large part of the magic of this sublime concoction, so I'd strongly suggest sticking with the recipe as written :) Ray Falkenberg 2014-07-14T19:57:31Z item not reviewed by moderator and published simple. delish. in a word: great. Make this. Share it with girls. Share it with boys. Share it with yourself. It does pack a secret punch, though, so be ready. thesaret 2013-09-21T20:14:54Z item not reviewed by moderator and published love love love this! one little twist i tried tonight - i used a strawberry infused rum so i had a "strawberry daiguiri"! a friend also did it it with a strawberry vodka and it was great too! Guest 2011-10-06T22:29:20Z item not reviewed by moderator and published How wonderful to learn of, and try, a real daiquiri.

I love learning the history of the Hemingway Daiquiri. These are perfect fresh, delightful, summer cocktails. Thanks so much for sharing AB. Jeri Ann O. 2011-07-01T22:32:04Z item not reviewed by moderator and published An absolutely amazing addition to summer. It took me the juice of about 2 small limes for each cocktail, though I think the measuring glass I used was larger than one ounce. The latest time I made it, I made the simple syrup with a one-to-one ratio of water to sugar (recipe calls for one-to-two, and it was fantastic! (I prefer my drinks to be less sweet than a lot of people! conreyfamily 2011-06-13T10:23:28Z item not reviewed by moderator and published Delicious. I respectfully offer to augment your fine recipe with 2 dashes of Luxardo Maraschino Liqueur per serving. That, and a six-toed cat basking in the Cuban sun, makes it an authentic Hemingway beverage. Oh---also a shotgun...

Dizzythecat 2011-03-27T13:49:44Z item not reviewed by moderator and published Delicious! I live in CA, and despite having a lime tree, friends often show up with bags of limes. I'm always looking for good recipes, and this one is delicious. I made the daquiris tonight with Bacardi Gold, instead of light rum, and they were great anyway. Jon M. 2011-03-05T21:21:58Z item not reviewed by moderator and published Yummy and very fresh. I ran out of real lime juice after going through 1.5 limes, so stock up if you plan on making this drink. Ended up having to use the real lime juice in a bottle (I know, AB would be very disappointed), but it still tasted great. Got rave reviews from some serious drinkers :) Lilly L. 2011-01-02T21:38:55Z item not reviewed by moderator and published thank you Alton Brown ..this recipe is perfect! i allso enyoyed the segment you had with it on...

autumnjuel 2010-12-30T14:54:20Z item not reviewed by moderator and published Superb cocktail from Alton Brown. I whipped this up for Mother's Day, as my crone of a mother is alway complaining about receiving a slushee instead of a proper daiquiri when she orders one, and she loved it! Food Network needs more Good Eats! Albert W. 2010-05-10T23:18:07Z item not reviewed by moderator and published I cut the lime juice back to 1/2 oz. It was easier on my stomach, without losing flavor. mark s. 2010-01-08T21:57:28Z item not reviewed by moderator and published A real Daquiri. Everyone thinks of something resembling a Slurpee. I've found it often referred to as a "Hemingway Daquiri", sometimes calling for pineapple. Just remember "2, 1, half" for the rum, lime juice, and syrup. JASON A.

2009-12-23T15:40:25Z item not reviewed by moderator and published I must add my accolades to the others. Best daiquiri I ever tasted. I thought they were all frozen, fruity, ice slushes. Thanks - it's a keeper! Dwain P. 2009-08-17T19:34:11Z item not reviewed by moderator and published This is the best recipe I've tried for traditional daiquiris. I hope AB does more shows on mixology! Don R. 2007-09-15T19:42:33Z item not reviewed by moderator and published Who knew there was a non-flavored daiquiri? I'm sure glad I found out... I'm trying to put together a list of favorites for my hubby's 40th, and this will most certainly be on there. Thanks AB! Cristina G. 2007-09-07T21:27:43Z item not reviewed by moderator and published ...the best alcohol containing drink that is not champagne that I have ever consumed.

Manly yet delicate, fierce yet subtle this is a drink for the sophisticated. Gary H. 2007-07-25T17:27:24Z item not reviewed by moderator and published easy and a real enjoyable drink Jenny M. 2007-07-01T09:11:44Z item not reviewed by moderator and published Possibly my new favorite drink. I made the simple syrup in the microwave in a smaller batch. It simplified the drink even more. Just be sure to use a 2/1 ration of sugar to water. Squeezing limes is not my favorite task though, but still worth the effort. Heather C. 2007-05-15T18:18:13Z item not reviewed by moderator and published As in absolutely fabulous! This has become my new drink of choice. Of course when we go out we have to tell them how to make it...but hey, its a small price to pay. And if they actually ahve the ingredients, I am a happy camper. Thanks Alton! Sherri W.

2007-04-25T14:46:54Z item not reviewed by moderator and published An original Daiquiri recipe...simple and tasty. FairyJeste84 2007-04-19T00:18:27Z item not reviewed by moderator and published This is the best way to make a daquiri. A little extra effort than that pre-made mix, but definetely worth it. I made a batch of the simple syrup and kept it in a tightly sealed container in the fridge, two months later it's still fine to use. JILL S. 2007-03-17T21:01:56Z item not reviewed by moderator and published Classy and tastes great. Your friends will love it. glen b. 2007-01-22T02:36:34Z item not reviewed by moderator and published Never had a Daiquiri before and wish I had started drinking them years ago. I don't know what I'm talking about since I haven't had one, but these are great. DEBRA W.

2007-01-05T21:54:13Z item not reviewed by moderator and published Delicious, elegant, perfect! You can not go wrong with this one. Breelynd E. 2006-09-22T18:46:52Z item not reviewed by moderator and published This is one of my favorite drink recipes! Kjersten W. 2006-04-27T14:28:19Z item not reviewed by moderator and published I never knew there was a non-iced daiquiri. I had to try this drink. I used bottled lime juice, but it was still wonderful! I can't wait to try it with fresh-squeezed. I've introduced it to a few friends, and they all loved it. Very crisp and refreshing. It's a little on the strong side, though. I prefer to substitute water for about a third of the rum. A great drink, and super-easy to make, especially since we keep simple syrup in the fridge all the time anyway. Eric W.

2006-02-08T21:39:49Z item not reviewed by moderator and published I didn't know there was such a thing as a "straight" daiquiri (non-strawberry, peach, etc.). Very clean and fresh tasting. The fresh lime juice made all the difference. Absolutely sublime...(pun intended!) SARA M. 2006-02-05T16:25:58Z item not reviewed by moderator and published Good work AB! I don't drink too often (quality over quanity) but I will say this one is right on! I added kept the ice in....faux pau? maybe but it was worthy. jen c. 2006-01-25T23:03:42Z item not reviewed by moderator and published On TV Daiquiri Cocktail - Small Screen Network The Cocktail Spirit with Robert Hess Daiquiri Cocktail The daiquiri is a historic and iconic cocktail and John F. Kennedy’s favorite cocktail. It’s simplicity disguises what can be a complex and delicious cocktail when made correctly. 2 oz rum Strain into a cocktail glass. Garnish with lime wheel.

Robert Hess 17 Aug 2007 8:03 am These days it seems like most people think of the Daiquiri as being a “frozen” drink, which is unfortunate. Those drinking it that way are missing out on a great drink, and those who are “wanting” a great drink are avoiding it because they don’t like frozen drinks. You can use the Daiquiri to get a good handle on the whole “balance” thing with the lime juice and the simple syrup. Just play around with the ratios a bit until you feel that it isn’t too sweet or too sour for your palate. One thing I’ve learned is that the sweet/sour balance really does tend to vary from one person to another. -Robert Bikram 16 Dec 2007 7:59 am Robert, Do you think that the Vodka added to the simple syrup actually makes a difference? The effective concentration of alcohol would be pretty low, and fungi can tolerate reasonably high levels of alcohol since they produce it themselves. You can try a side by side test (with and without the vodka) to test your hypothesis.

Robert Hess 18 Dec 2007 12:14 pm I’ve never done a true scientific “side-by-side” test on this, but I have simply noticed that without alcohol, mold. With alcohol, no mold. But you’re right, I should try to get some more data. Would also be good to find out how much alcohol is needed and how long the ‘protection’ lasts (wrt. alcohol evaporation) Jonathan Gorman 25 Dec 2007 12:56 pm Robert, What is the right proportions for simple syrup? I’ve seen 1 pound sugar (about 2 cups) to 1 cup water - and 1 cup sugar to 1 cup water. Robert Hess 25 Dec 2007 1:54 pm There are essentially two main recipes people tend to use for simple syrup, either a 1 part sugar and 1 part water (by volume), or 2 parts sugar to 1 part water. Obviously the second results in a sweeter syrup, it is often refered to as “rich” simple syrup. Which you choose to use can be a bit of a personal choice.

I personally prefer the 2-to-1 version myself. But I have several friends who swear by the 1-to-1 version. -Robert Jonathan Gorman 25 Dec 2007 2:38 pm When you specify simple syrup in your instructions, are you using 1:1 or 2:1? Merry Christmas. Thomas 28 Jan 2008 5:31 pm Robert, I also notice that your syrup is tan. What kind of sugar do you use to make it? And I salute you atop your Soap Box regarding sour mix. Good speech! Robert Hess 29 Jan 2008 6:19 am We get so much lovely sunshine here in Seattle that lots of things take on that wonderful tan color. Ok, maybe not :-> Actually I used “Demerara” (aka. raw cane) sugar to make my simple syrup for this episode. I find that it has just a little bit of extra character to it. -Robert Owen Webb 29 Jan 2008 12:51 pm I’m a little confused by your comments regarding simply syrup.

In the episode you say you use a 1:1 ratio. Here in the comments you say you prefer to use a 2:1 ratio. When you use simply syrup in the episodes, are you giving us the recipe for 1:1 syrup or the richer 2:1 syrup. Thanks, Robert Hess 29 Jan 2008 1:16 pm Owen, Good catch… as I was rattling off at the mouth I should have said “two cups of sugar” instead of one. I personally prefer to use a 2:1 ratio in my syrup. Which of course raises another issue as to if “you” might happen to prefer the 1:1 ratio, how does that alter your drink? Well as you might expect it won’t be “quite” as sweet, and so you may need to slightly adjust the recipe to your palate, which is part of what makes “mixology” such a fun thing because we are each providing our own slight interpretation of a drink every time we make it. Thomas 2 Feb 2008 8:24 pm I can see the dense Seattle rainforest outside your window there, so I knew you were joking about the sun.

I recently tried finely granulated raw sugar in some bar syrup and it turned out kind of greenish. The coarser dememera or turbinado sugar you suggest here creates a better color. And a touch of molasses odor (but not flavor). Thanks for the tips! blair frodelius 8 Mar 2008 11:54 am Robert, Granted, we all should be using fresh squeezed juices and simple syrup when making a daquiri. Have you had any experience with the Freshies brand? Robert Hess 8 Mar 2008 10:16 pm I’ve never tried Freshies, but I personally can’t imagine any “mix” product being even close to fresh ingredients, except in very few cases and situations. Jon 25 Jul 2008 7:42 pm Robert, I absolutely love your series here. After watching a number of episodes, I decided to come back to this one to ask a question about your simple syrup. Exactly how much vodka do you add to keep it from molding? I’m afraid that I will add too much and have my drinks hint of vodka, or that I will add too little for it to be effective.

Robert Hess 26 Jul 2008 5:47 am Jon, To add enough vodka so you could taste the alcohol (since that is of course the only flavor that would come through) you’d have to add quite a bit. I use perhaps one ounce (or perhaps a little more) of vodka per pint of simple syrup. And I use a 151 proof vodka just for good measure. I’ve never tried any exhaustive tests to find out what the best amount to use is, but this appears to work fine for me. -Robert 9:01 am Robert, I am a bit confused here. On your drinkboy.com site, recipe for daiquiri calls for 1oz lime juice to one teaspoon sugar. In this video you do 1/2 oz lime juice to 3/4 oz (rich?) sugar syrup. Isn`t this too much of a difference? Thanks, Robert Hess 12 Mar 2009 10:22 am Ivana, Great Point! What this shows, is a gradual evolution that each of us will go through on our cocktailian journey.

Many of the recipes on my website were ones I put up when I first started the site over 10 years ago. Over the years, many of my thoughts on what makes a “great” cocktail, and more importantly, a properly “balanced” cocktail, have evolved, and while I mentally make the adjustment when making these cocktails, I haven’t been as dilligent as I could be at making sure that all of the reicpes on my site are evolving along with me… In the past it was very difficult for me to change recipes on my site, since to change just a single page on the site would essentially necessitate an entire day’s worth of work. But with the recent update to DrinkBoy.com, I’ve set it up so I can just make a simple update in the database, and the changes are automatically visible… so if you look now, the recipe has been updated! :-> What I really need to do, is just take the time to go through each recipe, one at a time, and make them as-indicated, and verify that they still reflect what I feel is a well balanced drink. Ivana 12 Mar 2009 11:23 am Thanks for the clarification.

I`ve made 5 daiquiris so far and I can`t make up my mind which one is “properly balanced” for my inexperienced palate :) Good luck on your site updates! Robert Hess 12 Mar 2009 12:51 pm For all cocktails, a key aspect of balance is so that as you are finishing off the drink, you wish the glass were “just a litlte” larger. Sometimes, if a drink is too sweet or too sour, the initial sip can be quite tasty, with your taste buds enjoying that extra little kick of flavor, but by the time you are finishing the drink you are getting a little fatigued from it. That, in my mind, is an unbalanced drink. David B. 5 Jun 2009 11:45 am The Daiquiri has quickly become a favorite when entertaining at my home bar. Recently I’ve started using Key Limes instead of the regular Persian Limes with good success. You have to be careful to not let any of the pith or the seeds make their way into the drink but if you can manage you’ll get a really nice treat.

Alan 27 Jul 2011 3:43 pm I usually drink Havana Club 3yr and have always used that for drinks such as this. Recently I splashed out on Appleton Estate 8yr and my was I overwhelmed. Hugh difference and I struggled with the drink a bit. I’m not sure if a darker and older aged rum such as that is suitable for a drink like this or if I just have to tinker with the ratios to find a suitable one. Robert Hess 28 Jul 2011 6:37 am Havana Club 3 year… don’t rub in in. We can’t (easily) get that here in the US :-> Rum is a facinating topic. There is a far broader landscape in rum “character” then I think in any of the other spirits, so it can often be challenging (and exciting) to see how different rums work in different cocktails. The Daiquiri I think is one of the drinks that benefits from a lighter style rum, but that said, it can also work well with some of the slightly more robust rums, but you’ll want to start flexing the recipe around to make it work properly.

When you find any tried and true recipe of yours that suddenly becomes less palatable due to a change of brand/product, you should start playing around with the ratios of the ingredients to see if you can bring it back into line again. Through experimentations like this you’ll really gain a better understanding of the underlying components. Gaz Regan tells of a time he was at the Ritz in New York, and Norman was bartending. He noticed various customers ordering a Manhattan and specifically calling for a particular whiskey. In each one Norman would use a different amount of vermouth. When asked about it, Norman commented that each whiskey needed a slightly different ratio in order to make it properly balanced. -Robert Alan 28 Jul 2011 8:34 am Thanks for the reply. Yeah I think I’d have to agree that sometimes with a different spirit you need to adjust the ratios. Havana 3yr to Appleton 8yr is quite a leap in flavour. I can happily report that after many years of Barcardi dominating the market Havana Club has now found its way into many bars, off-licenses and supermarkets. It has seemingly succeeded on name alone since there is very little advertising and marketing versus the former’s massive campaigns.

If it is of any consolation, here in Ireland it can be very hard to get good American whiskey - many supermarkets and off-licenses usually only stock Jim Beam or Jack Daniels and if you find Maker’s Mark anywhere it’s usually at least €35! That isn’t to say I can’t get hold of bourbons but the cheapest other than the previously mentioned that I can find is Bulleit which is €30. Tequilla is another spirit that can be hard to come by. I mean, you can of course get Olmeca as well as Jose Cuervo mixtos in many places and unfortunately this is most people’s introduction to tequilla. 100% can be hard to find and when you do find it is quite expensive. See: jellydonut 16 Aug 2011 7:29 am In honor of National Rum Day (even though I’m not American), I made this with; - 1 1/2 oz Ron Cubay 10 Anejo ten year old Cuban rum, very strong flavor - juice of one lime (no, when I’m at home I refuse to measure it and thus throwing away some of the juice of the lime.

:p) - equal part of sweet to sour, in this case I used home-made honey syrup. (simple syrup.. with honey instead of sugar) - The Bitter Truth aromatic bitters, one dash - The Bitter Truth orange bitters.. at least four dashes. I just poured a little. dripdripdrip. You can tell your daiquiri is a classic when it’s *brown* from the aged rum and the honey syrup instead of being fluorescent green from commercial sour mix. ^_^ It’s not a very strong drink, you can see my non-alcoholic ingredients are at least equal to the alcohol. Call me whatever you like, I don’t care. :p I’m not looking to get drunk on a Tuesday so I’ll be making a Rum Old Fashioned later on, to continue celebrating National Rum Day. c: Ben Golden 20 Jul 2012 7:16 pm The use of commercial sour mix is extremely frustrating to me. Whenever I order a drink at a regular old neighborhood restaurant, I usually have to avoid sour style drinks because I know they will be made with sour mix, which makes me feel kind of sick just drinking it.

That’s an incredible shame because sour style drinks are among my favorite kinds, and they tend to go well with meals if properly made, as opposed to dry style French-Italian drinks (e.g. Martinis and Manhattans) which I tolerate best before dinner or well after it, but not during. We’ve seen bans on trans-fat foods, wouldn’t it be fantastic if we could get the same to happen with artificial sour mix? :-D Peter_Timms 2 Aug 2012 Martin OK 22 Aug 2013 7:44 am Dear Robert, First of all, thank you for these outstanding videos. In conjunction with your excellent book, I have been thoroughly enjoying my forays into the homemade cocktail world (and so have my friends, incidentally). I was wondering what your thoughts were on pre-made simple syrups. I haven’t made my own yet, but have often used Monin sugar syrup. I find that this works well for some drinks, but they don’t deliver as nicely on the sours. Does this have to do with the ratios they employ? If you would have to use a pre-made simple syrup, which would you recommend?

Thank you again for all your informative and exciting videos. All the best from the UK - Martin Robert Hess 24 Aug 2013 11:43 pm Martin, Regarding “pre-made” simple syrup… the only time I use them is in those very rare cases where I can’t seem to find any sugar on hand. Simple syrup is SO easy to make, and you then have complete control over the sugar ratio so relying on some unknown ratio is not an issue. The standard simple syrup that most bars use is a plain 1-to-1 ratio. just fill a bottle half full with water, then fill the rest with sugar and give it a good solid shake for about 30 seconds. The level will settle down a bit, so add a little more water, then shake again for about 30 seconds or so. Now let it sit for a few minutes and use it as you wish. It might still be just a little cloudy, but that will diminish over the next few minutes. There is also the notion of “rich” simple syrup, which you have seen me use on the show a few times.

You can’t really use the cold water method here, but instead you put one cup of water into a saucepan, bring it to a simmer, add two cups of water, and stir until fully dissolved. Allow to cool, and you are ready to go. Then there is what is known as “rock candy” syrup. This I believe is usually a 4-to-1 ratio (1 cup water, 4 cups sugar) which you also need to do at a simmer. It takes a little longer to get fully dissolved, but you end up with a fairly dense sugar syrup. They call it “rock candy” because if once it is cooled you dangle a cotton string in it, the sugar will crystalize on the string and form a solid piece of sugar (aka. rock candy). -Robert Daiquiri Cocktail The Four Sisters in Islington is recruiting a Cocktail Bar Manager to head up their small but professional bar team.

Daiquiri Cocktail Email Words by: Simon Difford Pronounced ‘Dye-Ker-Ree’, this drink bears a close relationship to the Canchanchara , a 19th century Cuban blend of rum, lemon, honey and water, but the Daiquiri’s creation is credited to Jennings Stockton Cox, an American engineer at the turn of the 20th century. The Daiquiri's Story In 1898, after Roosevelt's victory at the Battle of San Juan Hill, the Americans began to exploit Cuba's iron-ore mines and Cox led one of the initial exploratory expeditions. Cox and his team worked in the Sierra Maestra Mountains on the south-eastern shore of Cuba where the small town of Daiquirí lies and it was while he was there that he created his classic drink. The engineers received substantial salaries and generous tobacco rations, after all there had to be some inducements for these qualified engineers to leave secure positions in the USA and brave the threat of yellow fever in Cuba.

Thankfully our hero also requested they each received a monthly ration of the local rum, Bacardi Carta Blanca, and noticing that the Cuban workers often mixed Bacardi with their evening coffee, he began to experiment himself. Drinks legend has it that another engineer called Pagliuchi was viewing mines in the region and met with Cox. During their meeting they set about making a drink from the ingredients Cox had to hand: rum, limes and sugar. Cox's granddaughter recounts a slightly different tale; namely that Cox ran out of gin when entertaining American guests. Wary of serving them straight rum, he added lime and sugar. However Cox came to concoct the drink, the result was sublime. Jennings Cox On page 38 of his 1928 book, 'When it's Cocktail Time in Cuba', Basil Woon writes that this drink was popular with a group who used to meet in Santiago's Venus bar every morning at eight o'clock. "The boys used to have three or four every morning. Most of them worked in the Daiquiri mines, the superintendent of which was a gentleman named Cox - Jennings Cox.

One morning in the Venus Cox said: "Boys, we've been drinking this delicious little drink for some time, but we've never named it. Let's christen it now!" The boys milled around a bit and finally Cox said: "I'll tell you what, lads - we all work at Daiquiri and we all drank this drink first there. Let's call it a Daiquiri." Basil Woon's account documents the origin and naming of the Daiquiri and unlike many other cocktails where their creation is lost in time, that of the Daiquiri is well substantiated, including the original recipe, recorded by Jennings Cox in his personal diary. The Daiquiri seems to have travelled back to America with US Admiral Lucius Johnson, who fought in the Spanish-American war of 1898. He introduced the drink to the Army & Navy Club in Washington DC and a plaque in their Daiquiri Lounge records his place in cocktail history. The perfect Daiquiri In his seminal 1948 'Fine Art of Mixing Drinks', David A. Embury writes, "The Daiquiri, like the Old-Fashioned, deserves an even greater popularity than it now enjoys.

For example, it is in my opinion, a vastly superior cocktail to the Manhattan, yet most bars sell more Manhattans than Daiquiris. So far as I can ascertain there are two main reasons why more Daiquiris are not sold: The use of inferior rums and the use of improper proportions." To address those two points... Ingredients and formula In his personal diary Jennings Cox records his original Daiquiri recipe (to serve six) as follows: "The juice of six lemons; Six teaspoons full of sugar; Six Bacardi cups ('Carta Blanca'); Two small cups of mineral water; Plenty of crushed ice" This original recipe and other such historical references specify Bacardi Carta Blanca as the rum used to make a Daiquiri. Thus to make an authentic Daiquiri you should use a light white rum. And as Bacardi purports to be made using the same strain of cultured yeast and recipe as in Jennings Cox's day, then modern day Bacardi Carta Blanca is a natural choice. I find that Bacardi has a delicate mushroom/blue cheese note, which adds a distinctive character that I like in the finished drink.

In the interest of balanced editorial, I should also mention I'm also a fan of El Dorado 3 Year Old in my Daiquiris. It's important to use a light-bodied white rum as an autentic Daiquiri is a delicate and subtle cocktail. Although Cox's recipe records the use of lemons it is most likely that he is actually referring to limes which are native to Cuba and that the confusion arises due to the common Cuban term for lime being 'limón'. Again to quote from Embury, "Actually lemons are almost unknown in Cuba, whereas lime trees grow in everyone's own yard." Embury's own recipe calls for sugar syrup and this is something with which I whole-heartedly agree as granulated or caster sugar does not as readily dissolve in cold liquid. If you must insist in 'spooning' rather than pouring your sugar then please use a mortar and pestle to first crush caster sugar to a fine powder, often termed 'bar sugar' or 'powdered sugar'. Better still, make your own sugar syrup by pouring one cup of filtered water into a saucepan and over a very low heat, so as not to even come close to boiling, stir in two cups of caster sugar.

Allow to cool, bottle and store in a refrigerator where it will last for a couple of months. Thus we have our ingredients: Bacardi Carta Blanca light rum, freshly squeezed lime juice and sugar syrup (2:1). Now for the perfect proportions. Perfect proportions London's most famous bartender, Dick Bradsell, originally taught me Embury's 8:2:1 Daiquiri formula and I used to believe this was the best (I still do when making Daiquiris with aged rum.) Embury's 8:2:1 Daiquiri consists of: 8 parts (2 shots) white label Cuban rum, 2 parts (1/2 shot) lime juice and 1 part (1/4 shot) sugar syrup. Some bartenders make Daiquiris according to the classic Margarita formula with twice as much lime and sugar as Embury's recipe. Known as the 'countdown' 3:2:1 formula) , I have experimented with this but found that while tequila is robust enough to shine above the citrus flavour in a Margarita, such a large proportion of lime tends to overpower the more delicate flavours of light rum in a Daiquiri.

I do prefer a slight increase in the amount of lime but only in proportion to a similar increase in the rum. After all a mere two measures of rum would hardly satisfy great Daiquiri drinkers such as Hemingway. Thus I have now settled on my 10:3:2 formula . Perfect dilution Embury's mixing instructions are, "Shake vigorously with plenty of finely crushed ice and strain into chilled cocktail glasses." This is to add dilution, a crucial aspect to mixing a perfect Daiquiri. However, as crushed ice is so variable in its wetness and so the amount of dilution it adds to a drink unpredictable, instead I prefer to shake with large cubes of ice taken directly from a freezer (not ice machine) with the addition of ½ oz (15ml) iced water. I then aim to shake with such vigour that there are fragments of ice left in the shaker when I strain the drink. This makes for an ice-cold Daiquiri with the controlled dilution essential to great straight-up Daiquiris. Straight-up, on-the-rocks or blended? In my formative Daiquiri drinking years I followed the convention that a Daiquiri No.1 should be served 'straight-up'.

However, I have now reverted to drinking my Daiquiris 'on-the-rocks' and interestingly Cox's original recipe suggests that this may also be the way he originally intended the drink to be served. In his diary Cox stipulates, "Put all ingredients in a cocktail shaker and shake well. Do not strain as the glass may be served with some ice." And as Albert S. Crockett notes of this drink in his 1935 "The Old Waldorf-Astoria Bar Book", "Personal preference dictates serving the cocktail with finely shaved ice in the glass." Obviously serving a drink over ice will add dilution so rendering the additional dash of water to my 10:3:2 Daiquiri formula superfluous. Having tried 'up' and 'on-the-rocks' Daiquiris made to the same formula next to each other I have to admit that more nuances are found in the 'up' version compared to 'on-the-rocks'. However, I prefer holding and drinking from a big heavy old-fashioned glass rather than a delicate V-shaped martini glass or curvaceous coupe.

Thus, I now vary my serve according to mood but with a splash of water added when served straight-up and omitted when served on-the-rocks. The 'frozen' blended Daiquiri is said to have first been produced by Emilio Gonzalez at the Plaza Hotel in Cuba. However, it was made famous by Constantino (Constante) Ribalagua Vert who presided over the bar at Havana's La Florida (later renamed Floridita to distinguish it from the restaurant of the same name) for some forty years until his death in early December 1952. In his 1948 The Fine Art of Mixing Drinks, David A. Embury writes of Havana's Floridita, "This restaurant, at the corner of Obispo and Monserrate streets in Havana, became known as 'La Catedral del Daiquiri' (The Temple of the Daiquiri) and Ribalagua as the Cocktail King - 'El Rey de los Coteleros'". The title was, indeed, well deserved.

His limes were gently squeezed with his fingers lest even a drop of the bitter oil from the peel got into the drink; the cocktails were mixed (but not over mixed) in a Waring Blender; the stinging cold drink was strained through a fine sieve into the glass so that not one tiny piece of the ice remained in it. No smallest detail was overlooked in achieving the flawless perfection of the drink. Ernest Hemingway, the hard-drinking, Nobel prize-winning author, lived in Cuba for years, indulging his passions for fishing, shooting and boozing. In the 30s and the 40s he would often work his way through twelve of the Floridita's frozen Daiquiris - often doubles, renamed 'Papa Dobles' in his honour. The Hemingway Special Daiquiri , which includes grapefruit, was created for him. In his book 'Islands in the Stream', Hemingway's hero stares deep into his frozen Daiquiri, and Hemingway writes, "It reminded him of the sea.

The frappéd part of the drink was like the wake of a ship and the clear part was the way the water looked when the bow cut it when you were in shallow water over marl bottom. That was almost the exact colour." There's nothing like a Frozen Daiquiri to quench your thirst on a hot summer's day and after experimentation I use a 16:6:6:1 formula with the all-important Luxardo Maraschino. What's in a name? I first visited Cuba with my friend Jamie Terrell back in the days when he was still working behind the stick at London's Atlantic Bar & Grill. Fortunately, Jamie speaks reasonable Spanish thanks to a sun-drenched season bartending on the Costa del Sol so as we toured Havana's bars in search of the perfect Daiquiri we were able to question the bartenders. Our first lesson was that asking for a mere "Daiquiri" would result in being handed a blended Daiquiri. We quickly learnt that in Cuba you need to ask for a "Natural Daiquiri" when seeking a shaken rather than blended Daiquiri.

Wherever you are in the world, when ordering a Daiquiri you need to convey to the bartender exactly what Daiquiri you desire. It is essential to be specific otherwise ordering just a 'Daiquiri' could result in your being asked, "What flavour would you like - strawberry, banana, mango or pineapple?" In such cases answering "just lime please" often leaves the questioner perplexed. To further confuse the ordering of a Daiquiri, the great Ribalagua listed his Daiquiri adaptations as Daiquiri No.2 , No.3 , No.4 and No.5 . Thus a simple 'original' or 'classic' Daiquiri should properly be termed 'Daiquiri No.1' and this can be served either ' natural ' (straight-up), ' on-the-rocks ' (over cubed ice) or ' frozen ' (blended with crushed ice). Quick links to classic Daiquiri recipes Classic Cocktails Bring elegance to any brunch. Mimosa Celebrate Cinco de Mayo year-round with the tasty tequila Paloma cocktail. Paloma The cognac-and-rye classic Vieux Carré cocktail was invented at New Orleans’ famed Carousel Bar.

Vieux Carré Celebrate the Scottish folk hero with the classic whisky-based Rob Roy cocktail. Rob Roy The classic Scotch-based Blood and Sand cocktail tastes like neither. Blood and Sand Love the Tom Collins? Try its frothy, bubbly cousin, the Gin Fizz. Gin Fizz Like Mint Juleps? You’ll love the Whiskey Smash, a citrusy 19th-century cooler. Whiskey Smash This old-school classic gin Aviation cocktail is as blue as the sky. Aviation The Manhattan cocktail—now this is what the Manhattan Project should’ve been about. Manhattan Mojito What’s the perfect way to capture summer all year long? A well-mixed Mojito, of course. Mojito It doesn’t get much simpler or more refreshing than the classic Gimlet. Gimlet Celebrate Derby Day year-round with the Mint Julep, a classic bourbon refresher. Mint Julep Forget the Hurricane. The Sazerac is what you should drink in New Orleans. Sazerac Negroni The Negroni Cocktail is a classic Italian drink. Order a Negroni and you’ll be sure to Impress your bartender.

Negroni Drambuie Rusty Nail No need for a tetanus shot after a run-in with this classic Scotch cocktail, the Rusty Nail. Drambuie Rusty Nail The Old Fashioned cocktail is old-school but never out of fashion. Old Fashioned Find out why the dark rum-based Daiquiri is a classic. Daiquiri Even when this drink describes the weather, you’ll feel warm on the inside. Dark 'n Stormy Possibly named for a World War I field gun, this classic drink packs a wallop. French 75 The Dry Martini is a classic cocktail that, like a tailored suit, is timeless. Dry Martini This whiskey drink was invented in Paris while the US suffered through Prohibition. Scofflaw This pre-Prohibition classic is one of Philadelphia’s contributions to mixological history. Clover Club Mix up this classic Martini variation. Gibson Boulevardier Swap out the gin in a Negroni for rye whiskey and you get the delicious Boulevardier. Boulevardier Pay tribute to 007 by mixing up his signature Vesper cocktail. Vesper The Moscow Mule is a strong, Russian workhorse of a drink.

Moscow Mule Mudslide The Mudslide cocktail, a classic blend of vodka, coffee liqueur and Irish cream, is both drink and dessert. Strawberry Daiquiri recipe | Epicurious.com Fair. Not much flavor when recipe followed exactly. Tried adding more strawberries and lime and sugar but still not great. apmcd from Naples, Fl / Flag if Inappropriate Hi Sat in the " Friends Cafe " in Chiang Mai, having been on a day trip to Mon Jam in the hills above Chiang Mai. We were discusding with the owner all the strawberries her cousin was growing, a government assisted project to encourage the hill tribes to move away from opium growing. We renamed the Daiquiri to the Strawberry Mai Quiri. Using Thai black rum and the local strawberries to you recipe. What a hit, remember wher you heard the name first:) jem5 from Palma de Mallorca, Spain / Flag if Inappropriate I made the recipe with dark rum (Myers) and it was delicious. Used lime juice from my own limes growing inside! ChristinaJ from Maine / Flag if Inappropriate I like the simplicity and freshness of this recipe, but I liked it with more sugar and more ice. Just an opinion...

Amelia0719 from Houston, TX /

Question: Which spirit is traditionally used to make a Daiquiri cocktail?
Answer: White rum