Sours
Daiquiri
Made with classic simple syrup · Jennings Cox, Daiquirí, Cuba, 1898
- coupe
- none (served up)
- shake
Daiquiri
- 2 oz60 ml white rum
- ¾ oz22 ml fresh lime juice
- ¾ oz22 ml simple syrup (1:1)
- Add the rum, lime juice and syrup to a shaker.
- Fill with ice and shake hard for about 10 seconds.
- Strain into a chilled coupe and garnish with a lime wheel.
Garnish: lime wheel
The syrup
In this recipe
Classic Simple Syrup¾ oz22 ml
Simple syrup is equal parts sugar and water, heated just until the sugar dissolves.
As printed: 3/4 oz simple syrup (1:1) (Punch, VinePair); Savoy: 1 tsp powdered sugar
Or use
Cold-Process Simple Syrup (No Heat)¾ oz22 ml
Yes, you can make simple syrup without heat: shake equal weights of sugar and room-temperature water in a sealed jar, rest, and shake again until no crystals remain, about 15 minutes.
As printed: 3/4 oz simple syrup (1:1)
Or use
Rich Simple Syrup (2:1)½ oz15 ml
Rich simple syrup is two parts sugar to one part water by weight: 400 g sugar dissolved in 200 ml hot water.
3/4 oz 1:1 ≈ 1/2 oz 2:1.
As printed: 3/4 oz simple syrup (1:1)
Where it comes from
Jennings Cox, an American mining engineer, is usually credited with the first daiquiri, mixed near the Daiquirí iron mines in eastern Cuba around 1898. Havana bartenders, above all Constantino Ribalaigua Vert, later refined it and made it famous.
Source: The Savoy Cocktail Book by Harry Craddock (1930).
Checked against: Punch – Daiquiri · VinePair – Daiquiri · Imbibe Magazine – Classic Daiquiri Recipe · Kindred Cocktails – Daiquiri · The Savoy Cocktail Book (1930) – archive.org scan · Wikipedia – Daiquiri (history only)
The Savoy Cocktail Book (Harry Craddock)
Gear for this drink
Mixology & Craft 16-Piece Cocktail Shaker Set
OXO SteeL Angled Measuring Jigger
Best for Measuring syrup into drinks
Cuisinart Fine Mesh Stainless Strainers (set of 3)
Best for Every infused or fruit syrup
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