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Daiquiri (Difford's recipe)
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Daiquiri (Difford's recipe)
Photographed in a Retro Coupe
| 1 2⁄3 oz | Light white rum (charcoal-filtered 1-4 years old) |
| 1⁄2 oz | Lime juice (freshly squeezed) |
| 1⁄3 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 8 drop | Difford's Daiquiri Bitters optional |
| 1⁄3 oz | Chilled water omit if using wet ice |
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of lime zest twist and lime wedge.
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
- Express lime zest twist over cocktail and discard.
- Garnish with lime wedge on rim.
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
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 up this recipe:
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)
AKA: Daiquiri No. 1
Variant:
Daiquiri No.1 6:2:1 recipe
Daiquiri No.1 Embury's 8:2:1 recipe
Daiquiri No.1 countdown 3:2:1 recipe
History:
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 Daiquiri with a dry light white (charcoal-filtered) rum. When using a more full-bodied rum, I follow a 6:2:1 Daiquiri recipe, which is better suited to "golden" rums.
Being the original Daiquiri, it is appropriately called Daiquiri No. 1 and is also known in Cuba as a "Natural Daiquiri," referring to its being shaken rather than blended.
This is the first of four numbered daiquiris in the 1934 1st edition Bar La Florida Cocktails, menu book of the famous El Floridita Bar, Havana, Cuba.
Daiquiri Num. 1
Bar La Florida Cocktails, 1st Edition, 1934
2 Ounces Bacardí Rum.
1 Teaspoonful Sugar.
Juice of half a lemon.
Cracked ice.
Shake well and strain into cocktail glass.
Nutrition:
One serving of Daiquiri (Difford's recipe) contains 139 calories
Alcohol content:
- 1.1 standard drinks
- 17.32% alc./vol. (17.32° proof)
- 14.8 grams of pure alcohol
- More Aperitivo/aperitif cocktails
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Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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Showing 10 of 19 comments for Daiquiri (Difford's recipe).
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With ground sugar the sweetness tastes technically correct and the customers (my friends) are happy, but to me it lacks this zingy brightness on the tongue that it has when I use Monin syrup and a dash of water.
To put it another way: why does the recipe say to use ground sugar – then add chilled water? This seems contradictory.
Added 12 drops of bobs daiquiri bitters. Recommends 8, thought I’d push it a bit. Really nice. Sour, nice bit of sweetness. Australian Beenleigh 3yr white rum. Superb