|1 1⁄2 fl oz||Bacardi Carta Blanca light rum|
|1 fl oz||Freshly squeezed lime juice|
|1⁄2 fl oz||Giffard Sugar Cane Syrup|
|1⁄2 fl oz||Chilled water (omit if wet ice)|
|4 drop||Difford's Daiquiri Bitters (optional)|
Made to the easy-to-remember 3:2:1 Daiquiri (or countdown) formula (45ml rum, 30ml lime & 15ml sugar syrup (2:1), this balanced but limey daiquiri lacks the poise of my preferred 10:3:2 formula.
I'm indebted to Roger Vilalta who in 2010 at Banker's Bar in Barcelona, Spain made me (Simon Difford) an excellent daiquiri using this formula.
Dedicated Daiquiri cocktail information, including variants, history and best recipes is available in our Daiquiri cocktail area.