Crisp, light and refreshing. Delicately simple yet with perfectly balanced complexity of flavours. For an even better Daiquiri: In place of sugar syrup,
A float of Kirsch eau-de-vie adds wonderfully fruity aromatics to an otherwise classic Natural Daiquiri.
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
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
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
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.
Rich, flavoursome honey replaces sugar syrup in this delicious Daiquiri. The fuller the honey, perhaps the bigger the rum.
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
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
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).
Dilution makes or breaks this subtle, gin-laced Daiquiri-variation.
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.
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
When well made, this Cuban cousin of the Mint Julep is one of the world's greatest and most refreshing cocktails.
A full-flavoured, tangy Daiquiri with faint clove spice.
The flavour of agave is king in this simple Margarita, made without the traditional orange liqueur.
Citrus sourness mellowed by a touch of sugar and invigorated by a blast of toasty bourbon whiskey. Many assert a classic Golden Ratio for all sours, from
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
Light and refreshing. No one flavour predominates - sweet and sour are in harmony with the rum.
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
This drink is sadly often overlooked in favour of the bourbon-based Whiskey Sour. Depending on the peatiness of the whisky, I don't tend to add bitters
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
Mezcal and blood orange juice with sweet spice added with cinnamon syrup and clove rich falernum.
A subtly almond influenced brandy sour served straight-up and set apart by its namesake 'Thin Pink Line' of Peychaud's bitters which floats on top of the
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