Daiquiri Cocktail Recipe You must be logged in to post a comment. Adding comment … dannynannady2007.2b626c1 posted 10 months ago I usually enjoy the videos with Dushan, but FREE POURING a daiquiri???? You gotta be out of your mind... johndixon548gmailcom1017305228 posted 1 year ago I made this tonight with Pusser's British Navy Rum and Rose's Lime Juice. Very citrusy until I added an additional .5 oz (ish) of rum. Refreshing! cholo7 posted 2 years ago I thought the classic is supposed to be with light rum?? CocktailSeb posted 2 years ago Dark Rum?!?! Great Cocktails: The Classic Daiquiri - Drink Spirits Great Cocktails: The Classic Daiquiri Tweet on Twitter The Classic Daiquiri The rum daiquiri is one of world’s great drinks, yet it’s often prepared so poorly that you’d never know it.

Somehow, someone, somewhere got it into their heads that a daiquiri should be thrown into a blender with lots of sugar, and lots of fruit, and made into something closer to a slurpee than a cocktail. In reality, a properly made classic daiquiri is a beautifully elegant and delicious drink. While we don’t know exactly where or how the classic daiquiri was invented – many countries and bars lay claim to its origin – the drink came somewhere out of the Caribbean where sugarcane, rum, and limes are plentiful. As with many great classic cocktails, the daiquiri is made with three simple ingredients: rum, lime, and sugar. This basic structure is nearly identical with other tropical rum classics like the Ti Punch, Caipirinha, and Mojito (which adds mint to the mix). A great classic daiquiri is all about balancing lime, sugar, and strong rum. It’s extremely easy for one of these elements to overpower the daiquiri, so when making a daiquiri it is essential to be precise with your measurements and always use a jigger. It’s also extremely important to use fresh lime juice. Using bottled lime juice will turn your drink into something barely palatable.

This difference is as significant as the one between a fast food hamburger and a burger at a steakhouse. The Classic Daiquiri 3/4 oz fresh squeezed lime juice Shake with ice and strain into a coupe glass. Garnish with a lime. The best place to start with the classic daiquiri is with a white rum like Bacardi Supreme, Brugal Especial Extra Dry , Angostura Reserva, or Denizen Rum. Starting with a white rum shows off the dry quality of this cocktail and makes it a perfect aperitif cocktail that holds its own against other great aperitifs like the martini. The daiquiri can also stand in as an ideal after dinner drink if you choose a more complex rum like Banks Five Island Rum or a darker rum like Appleton Estates – you get something that tastes completely different. Using darker sugars for your simple syrup like demerara also dramatically transforms the drink. The daiquiri may have gotten a bad rap from its time spent as a blended slushy, but it is truly one of the world’s great cocktails, one that when prepared correctly will impress even the most picky of imbibers.

TAGS Lime Daiquiri Recipe, Rum Daiquiri | The Cocktail Project Read More Perfect in its simplicity and classic in its taste, this rum daiquiri is an easy-to-make crowd pleaser that's excellent for parties, enjoying poolside or just relaxing on the porch. It begins with Cruzan® Aged Light Rum, a blend of rums aged one to four years for a full-bodied, smooth taste, and combines a splash of lime juice and a pinch of sugar for a fresh, cool, crisp lime daiquiri recipe everyone will appreciate. 1 part Cruzan® Aged Light Rum1 splash Lime Juice1/2 tsp Sugar Combine ingredients into a mixing glass and shake well with ice. Serve in a rocks glass, or strain to a cocktail glass. QUICK FACTS 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 Classic Cocktails in History: the Daiquiri | The Alcohol Professor Classic Cocktails in History: the Daiquiri Brian Petro | May 14, 2014 | _Featured , Cocktails | 3 Comments classic Daiquiri made with Cuban rum, ctsy Cocktailmarler Cuba has a very complex past.

Most of us only know of it as a Cold War foe of the United States, a very foreign country only a hundred miles away. It has been that way since Castro took power in the late 1950’s. First discovered by Christopher Columbus and claimed for Spain, this small island has been coveted by other countries for its entire history. It has a temperate climate, making it great for growing crops, and a location that was excellent for a stopping point after several months at sea. Spain was the primary owner of the island through most of its history, but it was not without a fight. The rich land attracted pirates and privateers from Britain and France to steal what treasures they could from Spanish ships. Once Spain allowed some flexibility in the colony’s trade, the floodgates opened and money came pouring into the coffers. They were filled primarily by two different crops; tobacco and sugar. Tobacco was very easy to process. Sugar was not. There was a complex system used to create sugar crystals, and the leftover molasses was a sticky mess to discard. This sets the backdrop for the creation of one of the finest cocktails in modern history: the Daiquiri.

During the turbulent struggle for naval supremacy, Spain and England traded blows around the edges of South America, the Caribbean, and anywhere there was water and unclaimed territory. Both sides used whatever means possible, including pirates and privateers, to gain an advantage in the resource rich Americas. The British were struggling to expand their foothold in the Americas; Spain was struggling to maintain the land they had, and the resources it was providing the ailing empire. The British were also struggling to stay sober on the seas. The sailors were provided a gallon of beer a day through a law passed in the 17th century. Due to the massive amount of beer they had to supply to a military force 4,500 miles away, a pint of rum was considered a fair substitute. It was easier to get, but far more potent. It was not until 1740 that someone was able to sober up the navy. Admiral Edward “Old Grog” Vernon ordered that the rum ration be mixed with water and citrus juice (usually limes) to dilute the potent spirit. This gave the English the edge of fighting a little more sober, and healthier.

It also is one of the earliest known instances of the combination of lime juice, water, and rum, the base of what would become a Daiquiri. Spain survived the encounters with Britain and held on to many of its American acquisitions for over a century, including Cuba, Puerto Rico, and other islands a little too close to home for us. It did not sit well with a United States eager to enforce the Monroe Doctrine, asking European powers to kindly stay on their own side of the world. The biggest of the conflicts caused by this was the Spanish-American War, and Cuba had a starring role to play. They were seeking independence from Spain, and Colonel Theodore Roosevelt advocated helping them achieve it. The U.S. landed troops on a beach named Daiquiri, just a short distance away from an iron mine in Santiago. This “splendid little war” allowed the United States to occupy Cuba and do what Spain had done for centuries before; profit from the vast resources of the island. One of the people making a healthy profit was Jennings Cox. He was one of the first iron miners on the island once it was safe, and generally credited with creating the original Daiquiri.

The story goes that while he was entertaining guests one night, he ran out of the gin everyone was enjoying. He went out and purchased the easiest liquor he could find, which was rum. Adding lemons, sugar, mineral water, and ice to the rum, he turned it into a punch for his guests. They loved it, and wanted to know what the name of it was. He did not have a name for it; it should have been called a rum sour according to the conventions of the day. Cox did not feel that was good enough for such a fine drink, so he named it for the nearby beach and called it Daiquiri. original handwritten recipe via Bacardi Jennings Cox’s Original Recipe (via Bacardi ) 6 Lemons 6 tsp./ 30 ml Sugar 6 c./ 1.4 l of Bacardi Rum 2 c./ .5 l of Mineral water Crushed ice Put all of the ingredients into a bowl and mix well. Add the ice after the mixture is stirred thoroughly. Ladle into cups and enjoy. If you read the original recipe, this serves six people. The combination of water, rum, sugar, and lemon was a combination well known to the natives of Cuba.

The general recipe was well known to bartenders in the form of a little ditty “One sour, two sweet, three strong, four weak”. Jennings Cox threw together a great cocktail on the fly, but it was a punch designed for multiple servings. American knowledge of the drink is often credited to Admiral Lucius W. Johnson, a US naval officer who visited Cuba and fell in love with it. He allegedly introduced it to the Army and Navy Club in Washington D.C. and the University Club in Baltimore. From there it started to spread, and as many bartenders are prone to do, there were some alterations made. While it was spreading and being altered in the United States, it was being refined by the bartenders of Cuba. The cocktail went from a punch to a single serving drink, and from being poured over ice to shaken with ice and strained into a chilled glass. The mineral water was removed as it was discovered that the melting and crushing of ice into the cocktail would provide the “weak” element to the cocktail and balance the flavors out. It was not until the 1930’s when the Daiquiri started to really step into the limelight, courtesy of two of the biggest writers of the era.

Very little is said about F. Scott Fitzgerald as it relates to the cocktail. He was the first to put it one of his novels; it had a brief cameo in This Side of Paradise, written in 1920. Volumes have been written about the other author most associated with the Daiquiri, Ernest Hemingway. He had a profound impact on not only the popularity of the cocktail, but even created his own variation on it. The Hemingway Daiquiri, or Papa Doble, was a variation of the Daiquiri he worked out while drinking at El Floridita . Hemingway was a diabetic, and the sugar did not agree with his system. To maintain the sweetness, he added grapefruit juice and maraschino liqueur. He also doubled the amount of rum in the cocktail (thus adding the doble to the name). He became linked to Cuba, and to the cocktails there.

He even wrote on the wall of La Bodeguita del Medio “My mojito in La Bodeguita, My Daiquiri in El Floridita.” Hemingway and El Floridita bar present day, Havana, ctsy Tony Hisget his thirst for alcohol made a few bars, and bartenders, famous in Cuba. 3 oz./90 ml of White rum 1 oz./30 ml of Lime juice .5 oz/ 15 ml of Grapefruit juice .25 oz/ 8 ml of Maraschino liqueur Chill a cocktail glass with ice or in a refrigerator. Pour all of the ingredients into a cocktail shaker over ice and shake gently. Strain into the chilled cocktail glass and enjoy. This cocktail can also be served in coupe. Hemingway also came at the beginning of a transitional time for the cocktail in Cuba. Constantino Ribalaigua Vert, the bartender of where the author was imbibing his Daiquiris, was adding a subtle change to the drink. In the 1930’s two products hit the general public that would change the Daiquiri for generations: the refrigerator and the blender.

Constantino, or “El Grande Constante” as he was known to some, was making the drink a little frostier. With a machine that could make or hold as much ice as you needed, Constantino was in the process of adding the ice back into the drink. It was crushed ice, not cubed as it was closer to Cox’s time, but the ice had returned. As the fame of the Daiquiri spread, it became harder and harder to keep up with the growing demand at bars all over. In 1938, Fred Waring rolled out a machine to help speed up the drink making process. It would pulverize the ice faster, making drinks with crushed ingredients easier to make. It was called the Waring Blender, and it either catapulted the cocktail to the next level or ruined it, depending on who you ask. (Most bartenders will probably go with ruined.) With the ability to purée any fruit, the lime flavored Daiquiri moved to banana, strawberry, mango, or any other flavor you could think of. The ability to crush as much ice as you could made the drink get bigger and bigger.

Over time, the delicately balanced cocktail turned into the off balance, sweet slurry we have come to expect. frozen daiquiri dispensers in Baton Rouge, LA, ctsy Corey Taratuta In the late 40’s and 50’s, a cultural predilection for tropical climates and foreign liquors pushed the popularity of the cocktail into the American psyche. After World War I, Prohibition, and World War II, the whiskey that Americans typically enjoyed in cocktails was in short supply. Rum and vodka became popular, and the Daiquiri rode that wave of popularity to enjoy the beach-staple status it enjoys today. It also brought on the boom of switching popular gin cocktails to vodka (vodka “left you breathless” after all) and the Tiki cocktail craze. As liquor masking heavy flavors became popular, so did the fruity and overly-sweet version of the Daiquiri. Like many other old standbys of the early 20th century, the three ingredient masterpiece became a thing of old men and an ancient era. Showing off the technology of the time is what people were looking for, and that frozen Daiquiri filled that niche.

The Daiquiri remained like that, frozen in its sweet tomb, until the hand-crafted cocktail boom of the 1990’s. The Nineties started the long return to hand crafted cocktails with fresh squeezed juices. Using liqueurs and bitters for flavor over processed sour mixes gave bartenders new options. Bottles of sour mix were replaced with plenty of lemons, limes, and sugar. Bars began to infuse their own spirits, create specialized simple syrups, and head back to the delightfully heady days of exploring the flavors inherent in the spirits. Old became new again, and there was an appreciation for what the bartenders of yore were creating with simple ingredients. The Daiquiri is still working to lose its sordid past as a party cocktail, much like the Martini and the Margarita. It is one of the elites in cocktail history. Many scholars and historians see it as one of the pillars of the cocktail world. It deserves that reputation. It is one of the few rum drinks that stands so tall in history (the Mai Tai being another one), and one of the few sours that has its own identity.

There has been some sort lime blossom, ctsy Prosthetic Head of variation of rum, lime, sugar, and water since it was the raw spirit rumbullion. It is also one of the few classic, old school cocktails that does not involve bitters (martinis were originally made with orange bitters). 1.5 oz./ 45 ml White Rum 1 oz./ 30 ml Simple syrup (I prefer a 1:1) .75 oz./ 23 ml Lime juice Chill a cocktail glass with ice or in a refrigerator. Pour all of the ingredients into a cocktail shaker over ice and shake gently. Strain into the chilled cocktail glass and enjoy. You may substitute 1 oz./30 ml of lemon juice if you have difficulty finding limes. With the current “limepocalypse” that is happening in the US, there are some interesting questions about this cocktail. Is it still a Daiquiri without the lime? Can you substitute? Like any good debate on how cocktails used to be made (Bring up how you feel an Old Fashioned should be made among a group of three or more bartenders. Go ahead.), there is an argument for making a TRUE Daiquiri with lemon juice.

The one Jennings Cox made (and wrote the recipe for) called for lemons, and that is considered by most to be the first use of the Americans landing at the pier at Daiquiri, ctsy James Burton name with the cocktail. The lemon blends into the cocktail more, taking away a little of the tartness the lime brings to the table. If you want to get more tartness, you are going to need to add extra lemon juice. Most recipes you will find for using lemon will call it a lemon Daiquiri. They will also call for that extra lemon we were discussing. Cuba was the epicenter for the creation of a cocktail that was an instant classic. The blending of lime, rum, and sugar was made to go together. It was concocted at a time when rum was relatively unknown, and Cuba was just starting to feel a little freedom. Before the US embargo in the 1950’s, tourists were flocking there for the cooling effect of a Daiquiri in warm tropical breezes while sitting on a beach and reading Across the River and Into the Trees . The Daiquiri is a perfect summer drink, and now is the perfect time to go out and rediscover it. Sharing is good for you!

About The Author brian_petro Brian Petro, a native of the great state of Ohio, found himself in the town of Dayton after graduating from the Cleveland Institute of Art. His path has wound through the design, education, and restaurant industries, all of them adding a little something to the overall flavor of his creative endeavors. The first time he stepped behind a bar, it felt like home. Ever since, he has absorbed all of the liquor knowledge he can find, from culture to history to recipes, and done his best to share what he knows with the world. Or, at least the readers of Dayton Most Metro, where he is the writer about all things cocktail. He also likes the word “Brilliant” too much and appreciates the beauty of winter more than most. Follow him @SmartGuyInATie. The Best Rum for a Daiquiri | Serious Eats The Best Rum for a Daiquiri 6 Your choice of rum matters when it comes to daiquiris. [ Photographs: Jennifer Hess ] In these hot, muggy times, the thoughts and hearts of drinkers turn to the perfect hot-weather drink: the daiquiri. Now, when I say daiquiri, I'm not talking about anything fruity or frozen.

I mean the original, the classic: the simple sour of rum, lime juice, and either simple syrup or sugar. I usually like mine bone-dry. I'll usually mix one with 2 ounces of rum, either 3/4 or 1 ounce of lime, and a couple of barspoons of superfine sugar. Then I shake the hell out of it on ice to dissolve the sugar and pour it into a chilled coupe glass. Back in February I started exploring the best ingredients to use in a Negroni . I'm now on a similar mission for the daiquiri. This drink is easy to test. Lime juice is lime juice (a slight oversimplification since there are a few lime varieties out there, but bear with me), and white sugar is white sugar. But the rums, oh the rums. That's where you can have some fun. The Rums I've had great daiquiris made with dark rums, but in general, when I want a daiquiri, I'm looking for refreshment. I want something deliciously bright and crisp and sharp. Dark rums tend to be rich and smooth and mellow.

That's what I want when I'm drinking a Mai Tai or a rum Old Fashioned, but it's not what I want when I want a daiquiri. But which white rum is best in this classic drink? I put five to the test to find out. Bacardi Superior (about $14 for 750 mL). I'm guessing you're familiar with this white rum from Puerto Rico. I think anyone who's had a daiquri has at one time had a Bacardi daiquiri, and I wanted to see how it would fare in a blind tasting. Flor de Caña (about $15 for 750 mL). A bright, crisp white rum from Nicaragua. Flor is a go-to for sipping and cocktails, plus it's pretty affordable and widely available. Rhum Barbancourt (about $18 for 750 mL). This white rum from Haiti is made from freshly pressed sugar cane, using a pot still. Though it's made in a manner similar to an agricole-style rum, it doesn't have the sort of abiding funk you expect from agricole.

Rhum Clément Premiére Canne (about $30 for 750 mL). A rich white agricole from Martinique. Unlike the Barbancourt, Rhum Clément Premiére Canne has a potent funk that reaches your nose the moment you open the bottle. Ron Diplomatico Blanco (about $33 for 750 mL). A 6-year-old rum from Venezuela that is filtered to remove the barrel coloration. Get Mixing! Several variables in each daiquiri remained the same: Proportions. Each drink was 1 ounce rum, 1/2 ounce fresh lime juice, and 1 teaspoon simple syrup. Ice. I weighed the ice to make sure it was the same for each drink. Glassware. Though I normally serve daiquiris in coupe glasses, I don't own enough of them right now to test five drinks, so I used V-shaped cocktail glasses instead. Technique. I shook each drink over fresh ice, to chill and properly dilute it, and then strained it into a glass. My wife and I were both blind-tasting the daiquiris.

To ensure that neither one of us knew which glass was which, I used the following method: I mixed each drink and poured each one into a glass. I designated the drinks as A, B, C, D, and E, and then took them out to my wife in the living room. I kept a note on my phone saying which drink was which. While I was in the kitchen, my wife shuffled the drinks, so that I wouldn't know which one was which. So she knew where A, B, C, etc. were on the table, but she didn't know what was in each glass. I knew what was in each glass, but I didn't know where A, B, C, etc. were. Because the rums were clear and the proportions of each ingredient were the same in each drink, we didn't notice any color variations in the drinks. The Results Does the rum you use in a daiquiri change the drink's flavor? You bet. A great daiquiri should marry the rum and lime flavors, without either flavor overpowering the other. A citrusy-tasting rum can be delicious, but in a daiquiri, it can leave you with a drink that's overwhelmed by lime flavors.

We love a rich and funky rum, but in a daiquiri, the lime can collapse under that weight. Ron Diplomatico Blanco This bright and impressively balanced daiquiri was our favorite of the bunch. It was the kind of daiquiri that makes you want to be in a lounge chair, poolside. It tasted crisp and tart, with a range of citrus flavors that were prominent but not overpowering. On its own, this rum has a creamy, smooth texture, and in the daiquiri, a hint of coconut came out. We found that Diplomatico carried the right balance of flavor to pair well with the lime and sugar: it's rich but not funky, flavorful but not in a showy, dramatic way. The Diplomatico daiquiri was just how we like this classic drink: tropical, fruity, and dry. Flor de Caña Our second-favorite of the lineup had a vivid tropical fruit aroma that carried through to the flavor. The tartness of the drink helped to punch this up, almost as if the drink were made with pineapple instead of lime. If you're watching your wallet, Flor de Caña is the rum for your daiquiri.

Rhum Barbancourt Tasting this daiquiri blind, we first noticed the herbal, grassy scent. Though all the drinks had the same amount of sugar, this cocktail tasted quite a bit sweeter than the others, with a more piercing lime presence. Overall, we liked the drink but it didn't dazzle us. I was surprised to learn that this was the Barbancourt daiquiri; I expected to like that version more. This drink also reminded me of an important lesson...more on that below. Rhum Clément Premiére Canne This drink was a dead giveaway: it had a much stronger aroma than any of the others, and a funky, vegetal flavor without much sweetness. The Rhum Clément Premiére Canne daiquiri had the most complex flavor of the daiquiris we tried. The problem: it also tasted the least like a classic daiquiri. If I wanted a classic daiquiri, I wouldn't choose this, but if I were in the mood for a funky cocktail, I'd go Rhum Clément without hesitating. Bacardi Though this daiquiri had a mild aroma, it also offered a sharpness that reminded us a little bit of freshly grated ginger.

The citrus flavors dominate the drink, and there isn't much of a rummy finish. If you have friends who like fruity drinks but are uncertain whether they like rum, this affordable bottling will do just fine. Lessons Learned In the forthcoming cocktail book from New York City's Death & Co., various D&C bartenders share their favorite daiquiri recipes. What's interesting about the recipes is that some of them use a blend of two different rums as the base in order to layer and balance more complex flavors and fill in any holes. This advice is worth heeding. In the case of the funky Rhum Clement Premiére Canne, mixing with a fruitier tasting rum would tone down the vegetal side, resulting in a brighter drink. So, for example, you could blend the Clement with Flor de Caña, for a complex drink that balances funk and fruit. I was also surprised by how much more sugary the Barbancourt daiquiri tasted compared to the others. This reminded me of an important principle: a drink recipe is not one size fits all. You really need to adjust the quantities of ingredients depending on what spirits or liqueurs you're using.

A Barbancourt daiquiri needs a little less sugar than some other rums require. I used a teaspoon of simple syrup for these daiquiris; one half teaspoon would have sufficed for the Barbancourt. Taste your drinks as you make them, and you might be able to get the balance right. More Rum Options If you can't find the rums on this list, there are other options. For example, El Dorado 3 Year Old Superior White (about $20 for 750 mL) is produced in a similar fashion to Diplomatico: it's barrel-aged but then filtered to round out the flavor and strip the color away. If you can't find Diplomatico, El Dorado would sub in well. Brugal Blanco Especial (about $20 for 750 mL) would work well in place of Flor de Caña, as would Caña Brava Rum (about $35 for 1 L) or 10 Cane (about $24 for 750 mL).

Don Q (about $10 for 750 mL) is a nearly perfect replacement for Bacardi, if you want a light-tasting daiquiri or if you're mixing them for a crowd. If you want to go funky and don't have Clément, you could swap in La Favorite Blanc (about $38 for 1 L) or Neisson Blanc (about $45 for 1 L); both have the earthy funk and richness that you'd look for in an agricole-based daiquiri. Disclosure: Ron Diplomatico Blanco tasting sample provided for review consideration.

Question: Which spirit is used in a Daiquiri cocktail?
Answer: Dark rum