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.”
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.
Bartender Vanessa Coupar (currently the bar manager at El Santo) created the Cita cocktail at UVA Wine & Cocktail Bar (cita being Spanish for “meeting” or “appointment”). Orgeat and pineapple juice lend a rich mouthfeel to robust Havana Club three-year-old rum, while Campari liqueur lends bittersweet backbone. Bittered Sling Lem-Marrakech bitters perk it up with whispers of lemon zest cinnamon, cumin, mint and black pepper. A touch of crème de cacao ensures a luxurious chocolate undertone, enhanced by chocolate shavings dusted on top.
This recipe originally appeared as part of “11 Rum Cocktails to Drink in Bars Now.”
This month, as daytime skies grow dark for the first total solar eclipse in 38 years, you’ll want to find yourself a comfy perch, some protective eyewear and a tasty cocktail. We have you covered on the last one with this playful spin on a Rum Sour, made with activated charcoal and seasonal berries.
At The Sixth in Chicago’s Lincoln Square, beverage director Benjamin Schiller couldn’t resist making a molded pate de fruit head garnish of Darth Vader (basically a room-stable gummy bear) for this cheerful tropical drink, served up in a Boba Fett Tiki glass, of course. But even if you don’t want to go that deep into Empire kitsch, this drink, named for the sand-dwelling, flesh-eating fave of Jabba the Hutt, is pretty easy to stir up and throw down in a few delicious sips. Bonus: The Han’s mix is really a tweaked version of famed Tiki maestro Donn Beach’s Don’s Mix. Sweet!
This recipe originally appeared as part of These 5 Star Wars Cocktail Recipes Come from a Galaxy Far, Far Away.
Lemon and lime start things up, with the herbal notes of fernet bringing up the rear, in this cocktail by Jerry Nevins from his book, Sloshies: 102 Boozy Cocktails Straight from the Freezer (Workman, $14.95).
This recipe originally appeared as part of You're Going to Need Frozen Cocktails This Summer. These 3 Are the Ones to Make.
Hang 10 with a Tiki-inspired cognac cocktail laced with coconut and banana.
This riff on a classic Daiquiri, by herbalist and cocktail specialist Lukas B. Smith at Washington, D.C.’s Cotton & Reed, incorporates Cotton & Reed’s white rum and its allspice dram, which has rum as a base, resulting in a complex and spicy new take.
This recipe originally appeared as part of The Pioneering Return of the All-Important Allspice Dram.
Give your next Champagne cocktail a tropical twist with cognac and rum.
Swap out the lemon juice for rum in this boozy update on the Sidecar.
In Tahitian, “Mai Tai” means “The best—out of this world,” as exclaimed by the first person to taste Trader Vic’s original version. The iconic tiki drink was created to showcase the flavor of good quality rum, and should never be neon-colored or overly sweet. A proper Mai Tai is a deep amber hue and allows the rum to shine through.
The Long Island Iced Tea is what happens when four different spirits collide to create one powerful drink. With a mysterious origin story, this potent drink will bring on the good times (and hangovers) for years to come.
What's the perfect way to capture summer all year long? A well-mixed Mojito, of course. A decedent of the Cuban cocktail El Draque, this five ingredient highball is a favorite of many, including Ernest Hemingway.
Until recently, fassionola syrup, which was used in many old Tiki drinks including the Hurricane, was lost to the past. The Jonathan English Company bottled it in the 1950s, and modern bartenders have either created house-made versions or substituted passion fruit syrup. Recently, Cocktail & Sons’ Max Messier bottled a seasonal version of it with local New Orleans strawberries, as well as pineapples, mango, passion fruit and steeped hibiscus flower syrup. The little-known Cobra’s Fang was created at Don the Beachcomber and also uses falernum, which has seen its own resurgence in recent years.
“The fire caramelizes the sugar, giving the drink depth and added richness,” says Lauren Schell of Seaworthy in New Orleans. “It's a crucial element of balance, in addition to being eye-catching and purposefully interactive.” The Chartreuse-meets-sugar fire inside a hollowed-out lime might be simple to create but is a visual stunner while simultaneously helping to balance out the drink’s citrus notes.
“The Midnight Oil brings to life in cocktail form one of my all-time favorite snack combos: a morning coffee and a slice or two of banana bread,” says bartender Brett Esler of Whisler’s in Austin. “With an aged rum base, a touch of the Domaine de Canton ginger liqueur for a little depth and some vanilla extract to round it out, you have yourself a slightly caffeinated, fall-driven sipper.”
For football season, we had a bartender from each NFL team's hometown provide the perfect cocktail to represent their team.For the New England Patriots, “this cocktail is a little taste of humble pie, with the strength and resolve of some local navy-strength rum providing structure, a little taste of the unexpected from the Amaro di Angostura and egg white, just like the Pats playbook,” says bartender Vikram Hegde at Cambridge, Mass.’s Little Donkey. “Plus, there’s a little something festive and tropical in the Giffard Banane du Brésil liqueur (you know, because Gisele).”
For football season, we had a bartender from each NFL team's hometown provide the perfect cocktail to represent their team.For the Tampa Buccaneers, bartender Daniel Guess of Tampa’s Fly says he decided to tap into Tampa’s rich centuries-old rum history by swapping the Port of Call cocktail’s gin for port-barrel-finished rum from Foursquare Rum Distillery in Barbados. “The name Port Authority came to mind because of our bustling port system here in Tampa,” says Guess. “With the impending access to Cuba, it's undoubtedly about to get even busier.” The two-toned drink represents the Bucs’ team colors.
No matter how much we fight it, as the weather turns cooler, imbibers turn to pumpkin spiced lattes. But instead of heading to the coffee shop for an overly sweet version, use the slow-cooker recipe by bartender Norma Beekman of Lexington, Ky.’s Lockbox at 21c Museum Hotel Lexington, and make your own at home. Since the drink stays hot in the pot, you can serve it morning, noon and night. And for the boozy kick, you can spike it with a variety of spirits, such as dark rum, bourbon or Frangelico—the darker the better.
This Toddy recipe from New York bitters powerhouse Amor y Amargo is named for the butternut squash it’s made with. Substituting sugar pumpkin, though, is just a little bit more fun. The twee-looking pumpkin is typically no bigger than eight inches and lends a velvety texture to the cocktail. Plus it’s downright adorable. (Bonus: Pull double duty and roast the seeds.)
For football season, we had a bartender from each NFL team's hometown provide the perfect cocktail to represent their team.“With 2.5 ounces of liquor, this is the perfect cocktail for an Oakland Raiders fan,” says bartender Martin Delgado of Prizefighter in Emeryville, Calif. “Bold and strong while pleasantly refreshing, that is always my take away from a Raiders tailgate and a Raiders win. And as we are the Raiders, rum was without question the base spirit! Go, Raiders!”
For football season, we had a bartender from each NFL team's hometown provide the perfect cocktail to represent their team. This teal-blue Shandy, named for Jacksonville, Fla., Jaguars owner Shad Khan, is made using some of Restaurant Orsay bartender Josh Strickland’s favorite local ingredients: beer from Intuition Ale Works (which is adjacent to Everbank Field, home of the Jags), rum from Marlin & Barrel distillery in nearby Fernandina Beach and a fresh Florida orange slice. “This is perfect for those über-hot Florida tailgates early in the year. It's bright and refreshing without being so boozy that you’re in trouble before the fourth quarter starts,” says Strickland. "If you are a savvy tailgater, you will cook up a batch beforehand and simply top them off with beer and ‘blue stuff’ as you go.”
Averna and cognac balance out this civilized sip.
Leave the jungle behind.
You don’t have to be a Bengals fan to love it.
This cocktail is pure boozy magic. Watch the fluff of sugar disappear before your very eyes!
This twist on the New Orleans favorite goes down easy.
We got the recipe for one of Latitude 29’s modern classics.
Violet liqueur gives this pineapple Daiquiri an indigo glow.
Aged rum gets a kiss of grapefruit and herbal liqueurs.
This ain’t your nonna’s creamy nightcap.
If you like a good Daiquiri, try this gingery upgrade.
Tea-infused booze makes this frozen Daiquiri deluxe.
Honor the eternal spirit of Star Trek with this Manhattan-style drink.
This variation on a Guinness Punch has ice cream stepping in for condensed milk and a splash of Appleton Estate rum for extra hair on the chest.
This rum cocktail by Emil Areng of Open/Closed was created for the Bacardi Legacy competition.
This classic Tiki drink was created in 1978 at the Aviary bar of the Kuala Lumpur Hilton.
This modern Tiki cocktail takes the Zombie, a fairly complex drink, cuts down the number of ingredients and puts it in a coupe.
Jeff "Beachbum" Berry shares Don the Beachcomber's original recipe.
This Tiki drink is what an exotic cocktail is all about, with citrus, sweeteners, spice and, of course, rums.
Making your own cannabis-infused liquor that’ll give you a buzz in two ways isn’t as hard as you think. And you can use that liquor to make this rum and coconut milk cocktail.