|2 2⁄3 fl oz||Bacardi Carta Blanca light rum (infused with vanilla)|
|1⁄2 fl oz||Freshly squeezed lime juice|
|1 fl oz||Fresh pressed pineapple juice|
|1⁄4 fl oz||Vanilla sugar syrup|
|4 drop||Difford's Daiquiri Bitters (optional)|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Vanilla and pineapple bring out the sweetness of the rum against a citrus background.
One of two cocktails with which I won The Best Daiquiri in London Competition back in 2002. It is named after Jennings Cox, the American mining engineer credited with first creating the Daiquiri.