Garnish:
Lime wedge on rim
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 2/3 fl oz | Light white rum (charcoal-filtered 1-4 years old) |
| 1/2 fl oz | Lime juice (freshly squeezed) |
| 1/4 fl oz | Luxardo Maraschino liqueur |
| 1/6 fl oz | Grenadine/pomegranate syrup |
| 1/6 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 1/3 fl oz | Chilled water (omit if using wet ice) |
Read about cocktail measures and measuring.
Review:
A Daiquiri sweetened with pomegranate syrup and a splash of maraschino. (Classically blended rather than shaken.
History:
Created by Constantino "Constante" Ribalaïgua Vert, who owned and bartended at Havana's famous El Floridita from 1918 to 1952. The Daiquiri No. 5, also known as the Pink Daiquiri due to its hue, appears in the 1939 edition of his bar's Cocktails Bar La Florida cocktail menu book.
Daiquiri No. 5
Cocktails Bar La Florida, 1939
(Pink)
2 Ounces Bacardí.
1 Spoonful Sugar.
1 Teaspoonful Marraschino.
1 Teaspoonful Grenadine Syrup.
Juice ½ Lemon.
Shake with cracked ice.
Serve frappe.
Alcohol content:
- 1.2 standard drinks
- 17.81% alc./vol. (35.62° proof)
- 16.5 grams of pure alcohol
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