|2 fl oz||Bacardi Gold rum (infused with vanilla)|
|1/3 fl oz||Lime juice (freshly squeezed)|
|3/4 fl oz||Pineapple juice (fresh pressed)|
|1/6 fl oz||Vanilla sugar syrup|
|3 drop||Difford's Daiquiri Bitters (optional)|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Vanilla and pineapple bring out the sweetness of the rum against a citrus background.
One of two cocktails with which I won Havana Club's 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.