Daiquiri

The venerable daiquiri. A simple, refreshing, and classic cocktail. Though often credited the American mining engineer Jennings Cox, who lived in Cuba at the end of the 19th century, the daiquiri’s popularity can more likely be traced to the Floridita Bar in Havana, Cuba. The cocktail boasts some prominent aficionados, including one of La Floridita’s most famous patrons, Ernest Hemingway, who has an eponymous version of the drink in his honor, and the 35th President of the United States, John F. Kennedy. To make a long story short, drink a daiquiri and you’re in good company. Here’s how to make one.

Daiquiri Cocktail Recipe

2 oz. white rum
.5 oz. fresh lime juice
.5 oz. simple syrup

Combine the rum, lime juice, and simple syrup in a mixing glass. Shake with cracked ice and strain into a chilled coupe.

A “classic” daiquiri recipe calls for 1/2 tsp of superfine sugar, not the 1/2 oz. of simple syrup I’ve listed. For my taste, the version of the recipe with sugar is a little too tart. I’m not a fan of overly sweet cocktails, but the proportions of the recipe above hit the perfect balance on my palate. You can use white or dark rum. If you prefer dark, you might want to back off on the sugar just a bit.

As far as rums go, you can spend a lot, but you don’t have to. One of my favorite brands (as well as one of the best values) is Appleton.

Bonus tip: Any time I make a cocktail that’s shaken, I will use a fine mesh strainer to “double strain” as I pour the drink from my shaker tin (with a regular cocktail strainer, of course) into the glass. This keeps any citrus pulp or small ice chips out of the glass and makes the finished drink look smooth and polished.

Thanks for reading.

Stylishly Yours,

Brian
He Spoke Style

Photography by Rob McIver Photo.

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