Servir emTaça Coupe
Lime wedge on rim
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. To ensure fully dissolved, stir sugar with lime juice in base of shaker prior to adding rum and ice, and shaking.
|2 fl oz||Bacardi Gold rum|
|2/3 fl oz||Suco fresco de Limão|
|1/3 fl oz||Sugar syrup (65.0°brix, 2 sugar to 1 water rich syrup)|
|4 drop||Difford's Daiquiri Bitters (opcional)|
This 6:2:1 (6 parts rum, 2 parts lime and 1 part sugar) Daiquiri recipe emerged after an afternoon's Daiquiri experimentation with five of the UK's most respected bartenders back in 2010. It is a touch more citrus-forward so suits a fuller flavoured rum than my own 10:3:2 Daiquiri formula which calls for a charcoal-filtered lightly aged rum.