|1 1/2 fl oz||Bacardi Gold rum|
|1 fl oz||Lime juice (freshly squeezed)|
|1/2 fl oz||Giffard Sugar Cane Syrup|
|1/2 fl oz||Chilled water (omit if using wet ice)|
|4 drop||Difford's Daiquiri Bitters (optional)|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Made to the easy-to-remember 3:2:1 Daiquiri "countdown" formula (3 parts rum, 2 parts lime & 1 part sugar), this balanced and limey daiquiri suits a more characterful light rum.
I'm indebted to Roger Vilalta who in 2010 at Banker's Bar in Barcelona, Spain made me (Simon Difford) an excellent daiquiri using this formula.
Dedicated Daiquiri cocktail information, including variants, history and best recipes is available in our Daiquiri cocktail area.