It's easy to see why the dark rum-based Daiquiri is a classic. The perfectly balanced combination of sweet, sour and spirit is refreshing and tangy, but also quite simple to make at home. Try making the recipe below and add this fool-proof drink to your bartending arsenal.
The alchemy of the ultimate Daiquiri lies in keeping it simple: two parts rum to lime juice, with just enough sugar to take the edge off. Using a rich simple syrup made of demerara sugar gives the drink necessary sweetness and balance without turning the drink into the sugary mess that many associate with the Daiquiri.The original Daiquiri was invented in the early 1900s but didn’t become popular until the 1940s. World War II rationing made whiskey and vodka hard to come by, but President Franklin D. Roosevelt's Good Neighbor policy made relations with Latin America better and thus rum easily accessible. It was one of six classic cocktails that was later featured in David A. Embury’s 1948 seminal book on cocktails, “The Fine Art of Mixing Drinks.”
Tea-infused booze makes this frozen Daiquiri deluxe.
Try the delicious and simple rum-based Hemingway Daiquiri. Papa approved!
Genever, lime and a chile pepper—apparently they like it spicy in Holland.
Ernest Hemingway is inspiration, not author, of the Hemingway Daiquiri. His request for a Daiquiri made with half the sugar and double the booze created an unbalanced drink: one that bartenders couldn’t help but right through the eventual addition of maraschino liqueur and grapefruit juice. To reinstate some of Hemingway’s influence, this recipe uses key lime juice and goes for a whir in the blender—as the earliest Daiquiris were served over crushed ice.
The classic Daiquiri may have started as a simple combination of rum, lime juice and simple syrups, but this fruit-filled and frozen variation turns it into the ultimate warm-weather refresher. So the next time you're feeling he heat, cool down with this frosty rum concoction.
Aquavit gives this Daiquiri-inspired sip a Scandinavian accent.
Find out what happens when you add mango to an all-time classic.
You'll be saying "oh gosh" after you taste Tony Conigliaro's extra-citrusy version of the Daiquiri.
If you like a good Daiquiri, try this gingery upgrade.
For super intense flavor, poach your pears in a simple syrup flavored with warming winter spices like clove, cinnamon and star anise.
Swap out the rum in this nontraditional Daiquiri.
This premium spin on the Daiquiri will make it tough to go back to the traditional cocktail. The presence of Appleton Estate Reserve rum gives this Daiquiri an extra level of flavor, depth and complexity.
A standout Daiquiri doesn’t need to be complicated or crowded with garnishes. You simply need quality ingredients, like Bacardí Superior.
Violet liqueur gives this pineapple Daiquiri an indigo glow.
We got the recipe for one of Latitude 29’s modern classics.
Mezcal is the smoky secret to this hopped-up slushie.
This twist on the New Orleans favorite goes down easy.
This cocktail is pure boozy magic. Watch the fluff of sugar disappear before your very eyes!
This twist on the summery classic is rich with antioxidants.
Add a touch of pineapple juice and apricot brandy to a classic Daiquiri to get this delicious concoction.
The best Daiquiris aren’t made in machines and garnished with mini umbrellas. This elegant take on the tropical classic combines freshly squeezed lime juice, real sugar and world-class rum.
The classic Daiquiri is a super simple rum cocktail that’s well-balanced and refreshing. The combination of sweet, sour and spirit is refreshingly tangy and perfect for any occasion.The Daiquiri’s classic cocktail status was long established before the contemporary cocktail phase. It was one of six classic cocktails that was featured in David A. Embury’s 1948 seminal book on cocktails, “The Fine Art of Mixing Drinks.”Once you’ve made this recipe, you’ll forget all about those terrible frozen, syrupy Daiquiris you’ve had in tropical locations. Add this foolproof drink to your bartending arsenal and your friends will thank you.
Eden Laurin, the head of spirits programs at Dove’s Luncheonette, Publican Anker and The Violet Hour in Chicago, subs out standard white rum for a duo of more complex bottles for a winter version of the classic Daiquiri.
This recipe originally appeared as part of “Can the Classic Drinks of Summer Be Transformed for Winter? Yes. And This Is How.”
This cousin of the Daiquiri dates back to well before Prohibition.
This extra-citrusy cousin of the Daiquiri gets a kick from Cointreau.