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.”
- 2 oz White rum (Kosmas prefers Caña Brava)
- 1 oz Fresh lime juice
- 1/2 oz Rich simple syrup (2 parts Demerara sugar to 1 part water)
- Garnish: Thinly-sliced lime wheel (optional)
In a cocktail shaker, combine all ingredients with large ice cubes. Shake vigorously and strain into a coupe glass.