I've made this recipe dozens of times now, and agree it's possibly the best cocktail ever when perfect. But when I use ground sugar instead of Monin syrup it often doesn't come out perfect.

With ground sugar the sweetness tastes technically correct and the customers (my friends) are happy, but to me it lacks this zingy brightness on the tongue that it has when I use Monin syrup and a dash of water.

To put it another way: why does the recipe say to use ground sugar – then add chilled water? This seems contradictory.

8:3:2 with plantation 3 stars. I’m in heaven.

Wonderful balance, but a tough ratio to remember and then figure out how to convert into measurements (at least for those of us not using metric). Great proportions of citrus and sweetness - if you want to taste the rum use something bold, if not use a mild-mannered white rum.

The drink of drinks.

One of the greatest simple cocktails out there, and it's easy to vary with different rums, demerara syrup, bitters and other additions without spoiling it. The classic one can elevate a cheap rum or highlight an expensive one.

Replacing the white rum based on molasses with an overproof agricultural rum from Martinique/Guadeloupe/Reunion adds a whole new olfactory dimension and creates something between a daiquiri and a ti'punch, a daipunch or a tiquiri! Give it a try!

Just perfect.

Simon…i had the privilege of a chat a month or two ago regarding a shaker I bought…great customer service and lovely advice on Rum. Just made with this blend having tried maybe 20 clear rum comparisons in last 6 months (?) and your recipe is the best…of course…thank you. Nothing beats a daiquiri. Full stop.!