Serve inCoupe glass
Lime zest twist (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.
For an even better Daiquiri use 2 x 5ml measuring spoons of powdered sugar (finely ground caster sugar) in place of 10ml sugar syrup. Stir sugar with other ingredients in base of shaker prior to adding ice and shaking to ensure fully dissolved.
|1 2/3 fl oz||Bacardi Carta Blanca light 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||Difford's Daiquiri Bitters (optional)|
|1/3 fl oz||Chilled water (omit if wet ice)|
Crisp, light and refreshing. Delicately simple yet with perfectly balanced complexity of flavours.
Grind white caster sugar in a mortar and pestle to make powdered sugar, or use 10ml (1/3oz) sugar syrup (2 parts sugar to 1 part water) in place of the 2 spoons powdered sugar.
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 rum. When using a more full-bodied I follow a 6:2:1 Daiquiri recipe which is better suited to "golden" rums.
Daiquiri cocktail history