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Daiquiri (Difford's recipe)
Crisp, light and refreshing. Delicately simple yet with perfectly balanced complexity of flavours. For an even better Daiquiri: In place of sugar...
Jesse M
24th July 2022 at 17:33
I tweaked this slightly to be a 3:1:1 and it was magical. Not even using the best ingredients it was wonderfully balanced. Excellent
20th July 2022 at 01:32
Perfect daiquiri. Refreshing and simple to make. Key here is quality ingredients. Perfect for National Daiquiri Day.
19th June 2022 at 19:17
Oooh Chanel your inner Ernest Hemingway (we’ve all got one) with this one. Bull fighting optional.
A classic
A classic
11th May 2022 at 18:16
Perfect with sugar syrup made from golden cane sugar. 8:3:2 is my preferred ratio.
8th October 2024 at 21:57
4:2:1 or 5:2:1 is now my favorite ratio. 8:3:2 was too sweet. I don't normally like a full 30ml of lime juice in my drinks, though with the sweetness of white rum it really works.
18th November 2021 at 17:06
If not making this with powdered sugar I've found that Gum syrup just gives that extra something over a sugar syrup and works really well this. Going further, even half-substituted for 5ml of Luxardo as in the Frozen Daiquiri found on this website seems to work very agreeably with this straight-up version without taking off the edge.
27th October 2020 at 14:22
What's the (theoretical) advantage of powdered sugar? It will dissolve entirely on shaking, making it no different to the syrup won't it?
29th October 2020 at 09:06
Hi Andrew. Please follow the link "Daiquiri info, including variants, history and best recipes" above. On that page, I've written at length about the use of different sugars in a Daiquiri.
20th October 2020 at 21:09
Powdered sugar is definitely worth the effort, as is investing in the bitters! Tweaked the ratio, 5:2:1, using Havana Club 3 Year Old. Delicious and definitely a 5+ in my book.
11th October 2020 at 01:44
A dash or two of Angostura bitters is a great addition.