How to Make The Perfect Daiquiri
Prep time: 3 minutes
Serves: 1
Ingredients
- 2 ounces white rum (Plantation 3 Stars or Bacardi Superior)
- 0.8 ounces fresh lime juice
- 0.8 ounces simple syrup (or 0.5 oz if you prefer tart)
Instructions
1. Chill your coupe: Place a coupe in the freezer. The daiquiri is always served up, cold glass is non-negotiable.
2. Load the shaker: Fill a shaker with plenty of ice. Add 2 ounces white rum (Plantation 3 Stars or Bacardi Superior), 0.8 ounces fresh lime juice, and 0.8 ounces simple syrup (or 0.5 oz if you prefer tart).
3. Shake hard: Shake as hard as you can for 15 seconds 00:15. The daiquiri depends on vigorous shaking for its texture and dilution, don’t hold back here!
4. Double-strain: Double-strain (through both the shaker strainer and a fine mesh strainer) into your chilled coupe. Double-straining removes ice chips and gives you that flawlessly smooth surface.
5. Serve: No garnish needed. A small lime wheel on the rim, or sprig of something fresh, is optional and tasteful. Nothing more needed.
Notes
Rum choice: A clean, light white rum lets the lime and balance shine. Plantation 3 Stars or Banks 5 Island have just enough character without overpowering. Avoid heavily aged or dark rum here, save those for other drinks.
The ratio: 2:0.75:0.75 is the sweet-tart balanced classic. If you like it drier, pull the syrup to 0.5 oz. If your limes are particularly tart, go up to 1 oz syrup. Taste the shake tin before pouring, it should be bright and balanced, not face-puckering or sweet.
Shake very hard: The daiquiri is all about texture. A vigorous shake creates a fine dilution and a slight froth that gives the drink its silky mouthfeel when strained. Use lots of ice in the shaker.
No blended daiquiris here: The frozen version is a different drink. This is the original, up, no ice, served in a chilled coupe.