The original daquiri cocktail recipe
Rum, lime and sugar are often referred to as the “holy trinity” of Caribbean cocktails, and the daiquiri is one of the most iconic examples of this genre.
Origin: Cuba, pre-prohibition
The name daiquiri is taken from a mining town in Cuba where American expat Jennings Cox claimed to have created it in the late 1890s, but the basic combination is much older than that. This recipe is for the classic shaken drink.
60ml white rum
30ml fresh lime juice
22ml simple syrup*
Lime slice, to garnish
1. Combine all the ingredients in a cocktail shaker filled with ice and shake vigorously for 15-20 seconds, or until frosted on the outside.
2. Strain into a glass.
3. Garnish with a slice of lime.
* Pour into a rocks glass over fresh ice.
* Use aged rum instead of white rum, or a combination of rums.
* Add a few mint leaves, fresh berries or other fruit to the shaker. Double strain.
* Blend with 180ml crushed ice until smooth and pour unstrained into a coupe.
* For a wintry version, use aged rum, add 7ml allspice liqueur, and reduce simple syrup to 15ml. Or use 22ml of cinnamon syrup.
Dipsologist Adrienne Stillman has tirelessly grilled bartenders from Nairobi to Hong Kong, spending long nights sipping and sampling, to bring you this sumptuous summer favourite.
See Adrienne's other recipes at: