The Daiquiri cocktail is a balanced drink, simple yet perfect.
A blend of rum, lime juice and sugar make this cocktail a first love for many bartenders and a national favourite in its hometown of Cuba.
Interestingly, the drink is named after the small mining town of Daiquiri on the Southeastern end of Cuba.
It was invented as far back as 1898 by an American mining engineer named Jennings Cox.
For a Daiquiri you will need the following ingredients:
It’s easy to see why the cocktail came to be with sugar can plantations surrounding the island, lime trees growing in abundance and rum being drunk by many of the locals.
The three were destined to meet. From it’s glory days in Havana to modern day variations, the cocktail has been placed on a pedestal as one of the best.
Ernest Hemingway was a large supporter even creating his own twist. During the 90’s many turned towards blended and slushied drinks with the Daiquiri cocktail usually being top of the list alongside the Margarita.
But balance is everything when crafting this drink. It’s a heavenly balance and somethin not to be messed with.
For our perfect Daiquiri we like to opt for a either Doorly’s 3 year which adds a soft coconut edge to the drink or Trois Rivières for a boozy edge.
So now we have learnt the basic recipe of a Daiquiri let’s look at each ingredient in detail and then a twist. This cocktail is a perfect template to add other ingredients or infusions.
The two modifiers in the Daiquiri recipe are lime and sugar. Fresh lime juice is always best for freshness and keeping the acidity level up. Did you know lime juice loses acidity over time?
A normal sugar syrup with a 1:1 ratio is perfectly normal to sue in this recipe however we think that using a cane sugar syrup gives a bit more depth to the recipe. You can learn more about sugar syrups in this article.
The two modifiers in the Daiquiri recipe are lime and sugar. Fresh lime juice is always best for freshness and keeping the acidity level up. Did you know lime juice loses acidity over time?
A normal sugar syrup with a 1:1 ratio is perfectly normal to sue in this recipe however we think that using a cane sugar syrup gives a bit more depth to the recipe. You can learn more about sugar syrups in this article.
Like we mentioned, this recipe is a perfect template for twisting ingredients to make your own concoction. You will see from our photo we dehydrated a banana slice for the garnish. One particular recipe we used Fee Brothers celery bitters to add a vegetative element.
One of the easiest twists would be to use a dark rum or to infuse the rum with another flavour to add depth. Maybe you could try fat washing the rum with coconut oil?
To learn more about the Daiquiri cocktail recipe and other rum forward cocktails we recommend this book by Shannon Mustipher. The book offers an insight into exotic cocktails, techniques and a refreshing take on the tiki style of bartending.
Get notified about all our bite-sized food and drink content.
One Bottle at a Time: The Japanese Issue Written by Guillaume Celante with Vincent Verduron August issue ‘Japanese’, 2023 Share this post Guillaume Celante: August
A Love Letter to Japanese Curry Written by Tatshaya Bussayakittikorn August issue ‘Japanese’, 2023 Share this post Japanese curry, or kare, the rich, flavourful sauce
Get notified about all our bite-sized food and drink content.
