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How to make a Classic Daiquiri

The Classic Daiquiri is one of my all-time favourite cocktails. Not only to make but to drink. The Classic Daiquiri, made properly, should be a perfectly balanced, icey cold short drink, served without Ice and consumed within a few minutes of making.

What Rum Should you use in a Daiquiri?

Personally, I love a lighter, unaged rum. I don't really do Aged Rum in a daiquiri. But it's one of those cocktails where there is no right or wrong. It's personal preference. So use the Rum you love.

What Lime Juice should you use in a Daiquiri?

When it comes to the Lime Juice, although I do advocate for long life and shelf-stable products like ODK 100% Lime or Finest Call 100% Lime Juice - both last at least 30 days after opening and are just simply Lime Juice with a tiny bit of Anti-Oxidant that the wine industry uses - I'll always admit that if you're juicing a Lime there and then to make your Daiquiri, then Fresh is always better. It's when you're juicing Limes for use in 2-3 hours time, maybe for the whole weekend. That's when you can't tell the difference between the Long Life stuff and fresh.

What Sugar should you use in a Daiquiri?

As for the Sugar. Whether you make your own or buy it, ideally, you want a 2:1 Syrup. 2 Parts Sugar to 1 part Water. If i make my own, I do try at least to use Cane Sugar, not Sugar from Sugar Beet. If you don't believe me, try it for yourself. Granulated or Caster Sugar from Cane (Tate & Lyle or Billingtons in the UK) should make much silkier as a syrup than say Silver Spoon which is made from Beet.

What is the perfect Daiquiri Ratio?

When it comes to the Ratio. If you're a beginner, I'd urge you to start with a 2:1:1 ratio, where your part is either 25ml or 30ml. From there, you can adjust to taste. If that's too sweet, try a 2:1:0.5 ratio. I don't get too militant about the ratio, but I would say, you never really want to add more Sugar than Lime. That will unbalance the Daiquiri and turn it into a more "Punch" like cocktail.

(For Reference, the order is Rum:Lime:Sugar)

Now, if you need it boozier or a slightly different Ratio, that's when I'd suggest shifting your Part to 10ml. That's exactly what I use. I have my perfect ratio not only for my palate but also for my lovely little Nick & Nora Glasses. My Daiquiri Recipe is below;

The Perfect Classic Daiquiri

(As my Parts are 10ml, this Ratio is 5:2:1.5)

When it comes to making the Cocktail, I promise you, Ice and the Shake makes all the difference. You need loads of proper Frozen Ice. Not half melted Ice. And you need to shake it really hard for 10-12 seconds.

Also, you're shaker does make a difference too. When you make a lot of Cocktails, you'll be amazed what a higher grade of Stainless Steel makes to a Cocktail Shaker. It'll get your Cocktail older, a lot quicker!

My equipment is from Barfly.

If you make a Daiquiri, take a photo of it, upload it to Instagram and be sure to Tag me in! @StevetheBarman


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