Serve inCoupe glass
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
|2 fl oz||Bacardi 8 year old rum|
|1/2 fl oz||Lime juice (freshly squeezed)|
|1/3 fl oz||Sugar syrup 'rich' (2 sugar to 1 water, 65.0°brix)|
|4 drop||Bob's Vanilla bitters (optional)|
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 formula works particularly well with a sweet aged rum. However, with drier aged rums, depending on the sourness of the limes, I up the sugar from 7.5ml (representing 1 part from the 8:2:1 formula) towards 10ml (as in the recipe above). So, depending on your rum and limes, 12:3:2 may be better than 8:2:1.
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According to David A. Embury's 1948 The Fine Art of Mixing Drinks the classic proportions of a daiquiri are: 8 parts (2 shots) white label Cuban rum, 2 parts (1/2 shot) lime juice and 1 part (1/4 shot) sugar syrup.
Daiquiri cocktail history
- 1.4 standard drinks
- 22.78% alc./vol. (45.56° proof)
- 19.4 grams of pure alcohol
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