Classic Daiquiri

The DAIQUIRI has been given a bad rap since its Cuban inception 130 years ago. While it started as the granddad of rum cocktails, it’s associated more commonly with adult strawberry slushies on the back of restaurant menus and over-indulgent drinking at spring break parties. The CLASSIC DAIQUIRI however is simple and balanced when high quality ingredients are used. The recipe calls for a mix of light rum and a darker demerara sugar syrup, although simple syrup is okay to use if the demerara sygar syrup hasn’t been prepared (instructions detailed below). Attention to detail pay off in achieving the perfect balance of sweet & acidity.

Requirements: Light rum, fresh lime juice, demerara sugar syrup (or simple syrup), lime twist

• 2 oz. light rum
• 1 oz. fresh lime juice
• 3/4 oz. demerara sugar syrup (or 1/2 oz. simple syrup)
• lime twist for garnish

Combine all liquid ingredients into an ice-filled shaker and shake vigorously. Strain into a chilled coupe and garnish with a lime twist or lime wheel.

Demerara Syrup: This will add more depth of flavor than the standard simple syrup. Take either a 2-1 ratio or 1-1 ratio of sugar to water, depending on your desire for sweetness, and combine in a pan on a stove top. Heat at a light simmer until all the sugar dissolves, then cool before using. The syrup has notes of molasses and toffee which will also pair well with dark spirits like bourbon and brandy; so bottle it and hang on to it.

Special Notes: Just as Cubans are known for their excellent hand-rolled cigars, it’s recommended here that the limes are rolled before juicing and then squeezed by hand, versus a juicer. Per sources*, the oils from the rind add an extra flash of intensity that gives the cocktail a nice, bright edge.

*Liquor.com