Lime zest twist (expressed & then discarded) & lime wedge on rim
How to make:
Cut zest from your lime for garnish prior to squeezing for juice. 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)|
|1/3 fl oz||Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)|
|8 drop||Difford's Daiquiri Bitters (optional)|
|1/3 fl oz||Chilled water (omit if using wet ice)|
Read about cocktail measures and measuring.
Crisp, light and refreshing. Delicately simple yet with perfectly balanced complexity of flavours.
For an even better Daiquiri: In place of sugar syrup, use two slightly heaped 5ml measuring spoons of powdered sugar. If you like your Daiquiris very slightly tart then knock the excess sugar off so the sugar lays flat on the spoon. The sweeter you like your Daiquiris, the more heaped your loaded spoons should be. (I prefer slightly raised rather than flat.) To ensure the sugar fully dissolves, stir all the ingredients in the base of the shaker prior to adding ice and shaking.
To fill a large coupe you'll need to scale this recipe up:
75 ml (2½ oz) Light white rum
22.5 ml (¾ oz) Lime juice
15 ml (½ oz) Sugar syrup
12 drops Difford's Daiquiri Bitters
10 ml (⅓ oz) Chilled water (omit if wet ice)
My own tried and tested rum-heavy 10 parts rum to 3 parts lime to 2 parts sugar formula. This is my go-to recipe when making a straight-up "Natural" Daiquiri with a dry light white (charcoal-filtered) rum. When using a more full-bodied I follow a 6:2:1 Daiquiri recipe which is better suited to "golden" rums.
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