The Daiquiri Recipe & Variations: the rum-based cocktail is a timeless drink that has inspired many variations.
Daiquiri – Photo © Cocktails & Bars
According to this source, Mr. Jennings Cox, an American engineer, created this cocktail in 1898 in the town of Daiquiri, Cuba.
The Daiquiri seems like a simple drink, a three-ingredient rum sour, shaken and served in a coupette with no garnish. Yet there are many ways to mix the cocktail and it’s dependent on the ingredients used. To cite an example, the best Daiquiri I’ve tasted was at an industry event held in a Sydney cocktail bar. At the time, Daiquiris weren’t in my top 10 favourite cocktails yet the bartender converted me. She asked a simple question, “Do you like it on the sweet or sour side?” before mixing the perfectly balanced Daiquiri to my taste, well chilled and a little on the sour side.
The following recipe is based on one used by a cocktail competition I was judging. White rum, lime juice and caster sugar make up the ingredients though 15 ml of simple syrup can be substituted for the sugar. Tip: Always taste the lime to check for acidity and adjust accordingly.
Daiquiri Recipe
Ingredients
- 50 ml white rum
- 25 ml lime juice, freshly-squeezed
- 2 heaped bar spoons caster sugar
Glassware: coupette
Method
In a cocktail shaker, stir lime juice and caster sugar until dissolved. Add rum, fill shaker with half cubed ice and half crushed ice, secure the lid and shake until the tin is very cold. Fine strain into a chilled coupette.
Daiquiri Variations
The rum, lime and sugar template lends itself to may variations including a frozen version using fruit that is in season. Here are a few to try:
Hemingway’s Daiquiri, Papa Doble, Hotel Nacional Special, Frozen Daiquiri, Strawberry Daiquiri Slushie, Dragon Fruit Daiquiri, Frozen Mango Daiquiri, Dark Rum Daiquiri Recipe and Nuclear Daiquiri.
