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To quote a long time Californian and frequent visitor to America's Southwest, this recipe is a classic Margarita but with a few tweaks. Usually a silver/blanco
Crisp, light and refreshing. Delicately simple yet with perfectly balanced complexity of flavours. Grind white caster sugar in a mortar and pestle to
This 6:2:1 (6 parts rum, 2 parts lime and 1 part sugar) Daiquiri recipe emerged after an afternoon's Daiquiri experimentation with five of the UK's most
Some of the biggest flavours on the back bar are corralled, tamed and made to play together nicely to produce an assertive but very quaffable cocktail.
A smokin' Margarita. Depending on your palate, you may want to vary the amount of agave syrup – from 2.5ml or even no agave syrup for dry palates to
A float of Kirsch eau-de-vie adds wonderfully fruity aromatics to an otherwise classic Natural Daiquiri.
Rich, flavoursome honey replaces sugar syrup in this delicious Daiquiri. The fuller the honey, perhaps the bigger the rum.
Sweet and sour with rich apple flavours and a brandy backbone.
The success or failure of this tangy drink is partly reliant on the quality of marmalade used. For ease of use, choose fine cut or even no peel/shredless
Some folk make this cocktail with honey syrup rather than maple syrup. Honey does indeed make for a tasty cocktail and is stipulated in the Brown Derby
Your choice of honey and indeed rum will greatly affect the flavour, and indeed the success of the finished cocktail. More flavoursome honey demands a
Like a rum-laced pineapple cream soda served with a wedge of lime.
Light and refreshing. No one flavour predominates - sweet and sour are in harmony with the rum.
Traditionally a Daiquiri should always be based on light rum but if I should feel like breaking with tradition and using aged rum, I find Embury's 8:2:1
A riff on the classic Last Word cocktail substituting Irish whiskey for gin. Named after Frank Fogarty, a vaudeville performer known as The Dublin Minstrel.
Zingy candied sherbet lemon with hints of botanical complexity and herbal bitters. This drink is better with the addition of dashes of aromatic bitters
Scotch new make spirit replaces light rum in this Daiquiri riff which also benefits from a combination of lime and lemon juices.
This tequila riff on the usually gin-based original Gimlet harnesses the earthiness of the tequila to add an extra dimension which more than compensates
The Gimlet is classically equal parts gin and lime cordial stirred in the glass it is to be served in, with added ice being optional (but actually optimal).
If desired, for the perfect salt rim you can liquidise or grind sea salt to make it finer, then run a cut slice of lime (or orange) around the outside
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