Tropical Daiquiri

Difford's Guide
Discerning Drinkers (11 ratings)

Serve in a

Coupe glass

Photographed in a

Tiki Coupe 8.5oz

Garnish:

Pineapple wedge on rim

How to make:

SHAKE all ingredients with ice and fine strain into chilled glass.

1 2/3 fl oz Caribbean blended rum aged 6-10 years
2/3 fl oz Pineapple juice (freshly extracted/pressed/squeezed)
1/2 fl oz Lime juice (freshly squeezed)
1/4 fl oz Grenadine/pomegranate syrup (2:1)
1/12 fl oz Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)
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Review:

A seriously tangy Daiquiri that's best made with a well-aged Jamaican rum that has a touch of funk.

History:

Adapted from a recipe in David Embury's 1948 The Fine Art of Mixing Drinks.

TROPICAL
1 part Lime Juice
4 parts Jamaica Rum
Crushed, sweetened Pineapple
1 dash Grenadine to each drink
Sprinkle a fair-sized slice of fresh pineapple with sugar and crush in a bar glass with a muddler or, better still, in a Waring Blender. Place the crushed pineapple with the other ingredients in a shaker with crushed ice and shake long and vigorously. The drink may be strained into a cocktail glass or may be poured, ice, pineapple shreds, and all, into a large wine glass, and served with straws.

David Embury, 1948

Nutrition:

One serving of Tropical Daiquiri contains 184 calories.

Alcohol content:

  • 1.2 standard drinks
  • 16.98% alc./vol. (33.96° proof)
  • 16.1 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
Buy direct from Difford’s Guide
Difford's Easy Jigger
£8.72 £8.72 exc VAT
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