Daiquiri
Rum, lime and sugar. The classic bartenders use to judge each other, because a badly balanced one has nowhere to hide.
Shaken · Coupe · Medium · about 3 minutes · about 18% ABV
Ingredients
- 60 ml White rum
- 25 ml Fresh lime juice
- 15 ml Sugar syrup
- Lime wheel (garnish)
Method
- Chill the glass
- Pour 60 ml white rum into the shaker
- Add 25 ml fresh lime juice
- Pour 15 ml sugar syrup into the shaker
- Add ice
- Shake hard
- Strain
- Garnish
Tip
Taste a drop before you strain. Too sharp? Add 5 ml syrup and shake again.
About the Daiquiri
Named after a beach and iron mine near Santiago de Cuba, the Daiquiri is credited to American mining engineer Jennings Cox around 1898. It became famous at El Floridita in Havana under bartender Constantino Ribalaigua, and was a favourite of Ernest Hemingway and President John F. Kennedy.
The sour family. Sours are one of the oldest mixed-drink families. Spirit, citrus and sugar go back to the punches British sailors and traders drank in the 1600s and 1700s, and Jerry Thomas printed sour recipes in the first American bartending book in 1862. Egg white came later, for a silky foam. Almost every classic with fresh citrus, from the Daiquiri to the Whiskey Sour, follows this pattern.
Daiquiri FAQ
What's in a Daiquiri?
60 ml white rum, 25 ml fresh lime juice, 15 ml sugar syrup, garnished with lime wheel.
How strong is a Daiquiri?
About 18% ABV once mixed with ice, which is 1.8 Australian standard drinks per serve. That is stronger than a glass of wine.
Should I shake or stir a Daiquiri?
Shake it. citrus, juice and cream need shaking to mix properly and gain a light, lively texture.
What glass do you serve a Daiquiri in?
A coupe, about 180 ml. Chill the glass first and serve without ice. No coupe? Use a martini glass or small wine glass.
