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. Stir sugar with other ingredients in base of shaker prior to adding ice and shaking to ensure fully dissolved.
|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)|
Difford’s Guide to Cocktails Fifteenth Edition
Only 58 copies left! More than twenty years in the making, our monster 2kg, 52mm (2 inch) thick hardback cocktail book includes 3,000 recipes (in bothBuy it here
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 (Simon Difford's) own 10:3:2 Daiquiri formula which calls for a charcoal-filtered lightly aged rum.