About
This classic cocktail is generally credited to Jennings Stockton Cox in Daiquirí, Cuba, around 1898, though rum, citrus, and sugar had been combined throughout the Caribbean long before then. Despite what countless frozen, sugar-loaded versions might suggest, a proper Daiquiri is simply those three ingredients, shaken cold, and kept in balance.
The Daiquiri was one of the first drinks I shared when I started this series in 2022, but somehow I never gave it a proper post. It has remained my go-to cocktail ever since. If I had to choose a deathbed cocktail, this would be it.
For this one, I used Pelacañas Blanco (@pelacanas.ronartesanal), a Mexican agricole-style rum made in Jalisco from 100% freshly pressed, estate-grown sugarcane juice. It brings fresh cane, tropical fruit, and a slightly funky edge while still keeping the drink crisp and straightforward.Cheers y’all!
Ingredients
- 2 oz · 60 mllight rum
- ¾ oz · 22.5 mlfresh lime juice
- ½ oz · 15 mlsimple syrup
Method
- 1
Add all ingredients to a shaker tin.
- 2
Add ice and shake until chilled.
- 3
Strain into a chilled coupe or Nick and Nora.
- 4
Garnish with a lime wedge or wheel (optional).
anatomyofadrink.com/cocktails/daiquiri