Garnish:
Luxardo Maraschino cherry
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 2 fl oz | Bacardi Gold rum |
| 1 fl oz | Lemon juice (freshly squeezed) |
| 1/2 fl oz | Giffard Grenadine syrup |
| 1/3 fl oz | Chilled water (omit if using wet ice) |
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Review:
This Daiquiri is particularly delicate in its balance between sweet and sour.
History:
Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book. Made with Bacardi rum this becomes the Bacardi Cocktail.
Daiquiri cocktail history & recipe variations
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