The Daiquiri
Transport yourself to sunny Cuba with this refreshing classic.
This cocktail is all about simplicity and balance. It is ‘the bartenders’ answer to air conditioning’ so COLD IS KEY!
Ingredients
60ml (2oz) white rum
20ml (2/3oz) fresh lime juice
10ml (1/3oz) cane sugar syrup* (recipe below)
Strip of lime zest to add to shaker
Good ice
Equipment
A chilled coupe (preferably frozen)
A jigger
Shaker tins
A hawthorn strainer
A fine strainer/julep strainer (optional)
Method
We use a 2:1 cane sugar : water recipe as the more unrefined sugar and richer syrup adds a lovely mouthfeel to the drink. Don’t worry if all you have is white sugar though! And powdered sugar (rather than a syrup) is totally fine as well, as long as you dissolve it in the lime juice before shaking to make sure it is properly incorporated.
Add all the ingredients to your shaker tin, including a small strip of lime zest. Fill tin full with ice. Combine tins and shake until the tins become frosted- a little longer than usual.
Open tins, strain in to frozen coupe glass. If you just use the hawthorn strainer you will be left with refreshing shards of ice; double straining with a julep strainer will filter out most ice but leave a few shards in; double straining with a fine strainer will removed all the ice shards. It’s a personal preference!
Suggested Spirits
Bacardi Carta Blanca was the rum used in the original recipe so we’ve stuck with that here, but any light, bright, Spanish-style rum will work.