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Daiquiri No. 1 (6:2:1 formula)
For an even better Daiquiri, use 2 x 5ml measuring spoons of powdered sugar (finely ground caster sugar) in place of 10ml sugar syrup. To ensure the sugar...
Peter Shaw
12th August at 07:05
Finally!! It is only after grinding the granulated (cane) sugar that I’m not left with a few undissolved granules. And so now the rest of the flavours are unimpaired. The Daiquiri is one reason why I would rather enjoy my cocktail at home, rather than risk my precious alcohol allowance on some hit or miss affair at a new bar.
19th June at 20:13
Adding a 10ml float of Wray & Naphew Overproof Rum works well.
12th November 2024 at 14:40
As Tolstoy said: "There is no greatness where there is not simplicity, goodness and truth." I'm pretty sure that a Daquiri never passed betwixt his lips, but if I'm wrong he may have had this recipe in mind.
8th June 2024 at 01:07
This cocktail never fails. Had again with a Barbados gold rum. Love the rum flavour which is more noticeable using the darker rum.
28th April 2024 at 17:12
I used Rivière du Mat Reunion island gold rum. Has a peaty whisky like taste. Really good in this Diaquiry. If you like rum and lime this is the cocktail for you.
21st December 2023 at 14:59
Not much to add really, this so easy (too easy???) to drink, absolute yum!
2nd November 2023 at 09:59
Perfection in a coupe! My little secret is to fine strain the lime first and put into the Boston tin- then fast hard shake with ONE large ice cube and no need to double strain , just use a Hawthorn strainer and pour fast and high. Generally never get ice shards and the perfect fluffy top.
Bob's Difford Daiquiri bitters a must and I add 4-6 drops of saline. So simple, so bloody good. Havana Club 3, Plantation 3 Star a stand out- even Bacardi Carta Blanca. Heaven on a warm evening.
Bob's Difford Daiquiri bitters a must and I add 4-6 drops of saline. So simple, so bloody good. Havana Club 3, Plantation 3 Star a stand out- even Bacardi Carta Blanca. Heaven on a warm evening.
24th October 2023 at 08:18
I tried this with Difford's Daiquiri Bitters, and they really add a layer needed complexity to the cocktail. Loved it
13th October 2023 at 17:19
Made this just now with powdered canesugar and Clément VSOP rum de Martinique. The complexity of the rum seems to be amplified by the use of canesugar, definitely would recommend
24th July 2023 at 00:27
This works so well with a fuller flavored rum. The lime and sweetness complement the scent and flavor and of the rum, which still is prominent.
4th July 2023 at 13:52
Today I tried the version with powdered sugar and daiquiri bitters. Personally I prefer syrup and would half the bitters.
9th March 2023 at 11:06
5 star plus for a reason. Especially with Havana Club 3. The evolution starts with tartness, then goes on to a balanced sweetness before the slight esters of the rum round off the drink. A true delight.
5th July 2022 at 19:56
Off the charts. Being a big rum drinker this was fabulous. We did add 2 drops of Dufford's Daiquiri Bitters. Perfect. Liked it as it has a stronger rum flavour than the regular daiquiri made with light rum. Simple ingredients and high on taste.
6th July 2022 at 09:27
Thanks, John. Good call! I've added Daiquiri Bitters to the recipe above.
12th June 2022 at 21:04
It can be so simple ...
24th April 2022 at 04:48
I replace the sugar syrup with Cointreau for a more complex flavour (plus I don’t have to keep sugar syrup on hand)
21st December 2023 at 15:00
I like the sound of this, great idea .....
Anonymous
8th February 2021 at 21:39
εξαιρετικό
19th November 2020 at 08:50
I like a daiquiri. I made one yesterday after a classic negroni, because campari... is not my friend ahah
14th November 2020 at 20:42
Powdered sugar instead of syrup is definitely worth the effort
11th October 2020 at 01:43
A dash or two of Angostura bitters is a great addition.
29th July 2020 at 16:43
An all time favorite.
Personally I prefer the measuring 8:2:1,5 (Rum-Lime-syrup). The rum itself is sweet enough.
Personally I prefer the measuring 8:2:1,5 (Rum-Lime-syrup). The rum itself is sweet enough.