Daiquiri
The Daiquiri is a refreshing tropical “up” cocktail identical in composition to the Gimlet. This rum-based libation is not the blended frozen slushee you might be accustomed to seeing. Comprised of light rum, lime juice, and simple syrup, the Daiquiri is the perfect combination of sweet and sour that is deceptively simple to make. The most important consideration when making a quality Daiquiri is using a light rum you enjoy. As mentioned with the Mojito, I do my best to use a spirit from the cocktails origin, but good Cuban rum is not easy to come by in the States — I have found Plantation 3 Star is a solid and versatile light rum to use. It is traditionally shaken and served “up” in a chilled coupe cocktail glass, however, there is nothing wrong serving it down “on the rocks” if that is your preference. It is worth noting that “up” cocktails tend to allow for a consistent flavor from start to finish without the risk of further dilution (especially on those hot days). But don’t take my word for it, make one and try it for yourself!
Daiquiri
In a shaker, combine the simple syrup, lime juice, and light rum.
0.75 oz of Simple Syrup
1 oz of Lime Juice
2 oz of Light Rum
Add ice to your shaker and shake until it develops a frost. Double-strain the contents (by pouring them from the shaker through a fine mesh strainer) into your chilled coupe glass. Garnish with a lime wedge.
TIP(S):
Chill your cocktail coupe — to extend the life of your Daiquiri, place your cocktail coupe in the freezer for at least 15 minutes. Alternatively, you can place ice water in your cocktail coupe cocktail glass during the preparation.
