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I tried my hand at making an Original Recipe Daiquiri
Posted on 6/28/24 at 6:07 pm
Posted on 6/28/24 at 6:07 pm
The original recipe daiquiri is not a frozen concoction. It's 3 simple ingredients: White rum, lime juice, and simple syrup, mixed together and served in a chilled glass.
The ratio is 1 1/2 oz of rum, 1 oz of lime juice, and 1 oz of simple syrup
I didn't have any white rum on hand, so I used some 8-year-old Appleton Estate Rum. I squeezed the limes and used my own homemade simple syrup.
I wasn't entirely pleased with the result at first. it seemed like something was missing. So I added about half an ounce of Marie Brizard Triple Sec. I don't know if it helped or not, but the more I drank, the more I liked it.
The Spruce Eats Original Daiquiri Recipe
The ratio is 1 1/2 oz of rum, 1 oz of lime juice, and 1 oz of simple syrup
I didn't have any white rum on hand, so I used some 8-year-old Appleton Estate Rum. I squeezed the limes and used my own homemade simple syrup.
I wasn't entirely pleased with the result at first. it seemed like something was missing. So I added about half an ounce of Marie Brizard Triple Sec. I don't know if it helped or not, but the more I drank, the more I liked it.
The Spruce Eats Original Daiquiri Recipe
This post was edited on 6/28/24 at 6:15 pm
5
Posted on 6/28/24 at 6:23 pm to L.A.
My favorite version is from the book Tropical Standard.
Daiquiri
* 1 Tablespoon Cane Sugar
* 5 drops 20% saline solution
* ¾ oz. Lime Juice, Freshly Squeezed
* 2 oz. Aged Column Still Rum: Don Q Reserva 7
1. Combine all ingredients in except rum in the small shaker tin, and whisk with a milk frother till sugar is completely dissolved.
2. Add rum
3. Fill the large shaking tin with ice.
4. Shake until the tin gets cold and frosty, about 10 to 15 seconds.
5. Strain into chilled coupe glass.
Daiquiri
* 1 Tablespoon Cane Sugar
* 5 drops 20% saline solution
* ¾ oz. Lime Juice, Freshly Squeezed
* 2 oz. Aged Column Still Rum: Don Q Reserva 7
1. Combine all ingredients in except rum in the small shaker tin, and whisk with a milk frother till sugar is completely dissolved.
2. Add rum
3. Fill the large shaking tin with ice.
4. Shake until the tin gets cold and frosty, about 10 to 15 seconds.
5. Strain into chilled coupe glass.
Posted on 6/28/24 at 9:27 pm to L.A.
quote:
The ratio is 1 1/2 oz of rum, 1 oz of lime juice, and 1 oz of simple syrup
Ain't nearly enough alcohol
Posted on 6/28/24 at 9:37 pm to bluebarracuda
quote:
Ain't nearly enough alcohol
I 've seen 2 1 1 as the correct ratio, but the recipe I followed was 1 1/2 1 1. For me it was strong enough but obviously it's just a matter of taste.
Posted on 6/28/24 at 10:17 pm to L.A.
It is almost a margarita.
Just swap the rum for tequila and a little triple sec.
Just swap the rum for tequila and a little triple sec.
Posted on 6/28/24 at 10:17 pm to L.A.
Bluebarracuda is correct; the ratio you used results in a very diluted drink, affecting its flavor. Even a 2:1:1 ratio is weak for a daiquiri.
While ice is necessary to chill the drink, water is your enemy. Shaking adds water from the melting ice, which reduces the intensity of the rum and lime flavors. A daiquiri is meant to be intensely flavored and consumed quickly, which is why it's served in a coupe rather than on the rocks.
Most recipes call for 2 oz. of rum, ¾ oz. of lime juice, and ½ oz. of 2:1 simple syrup. The recipe I posted is even less diluted because it eliminates water from the sweetener. This reduced dilution allows the lime and rum flavors to stand out, rather than tasting watered down.
While ice is necessary to chill the drink, water is your enemy. Shaking adds water from the melting ice, which reduces the intensity of the rum and lime flavors. A daiquiri is meant to be intensely flavored and consumed quickly, which is why it's served in a coupe rather than on the rocks.
Most recipes call for 2 oz. of rum, ¾ oz. of lime juice, and ½ oz. of 2:1 simple syrup. The recipe I posted is even less diluted because it eliminates water from the sweetener. This reduced dilution allows the lime and rum flavors to stand out, rather than tasting watered down.
This post was edited on 6/29/24 at 2:31 pm
Posted on 6/29/24 at 2:11 pm to L.A.
I make these for my wife often, it’s her favorite cocktail.
Posted on 6/29/24 at 3:55 pm to L.A.
As mentioned ratio seems off. I go 2 oz rum, .75 oz lime, .75 oz simple. I like to occasionally make a simple with lemongrass or star anise and use that. Gives drink a little more dimension. Daiquiri on my Mt. Rushmore of cocktails.
Posted on 7/2/24 at 12:27 am to cssamerican
quote:
Aged Column Still Rum: Don Q Reserva 7
The traditional recipes I've seen call for white rum. I see that you use an aged rum. Any thoughts on the use of white rum for a daquiri?
Posted on 7/2/24 at 2:56 am to L.A.
You are correct that most people use a white rum in a daiquiri, with Bacardi Superior being a common choice. However, rum as a spirit is incredibly diverse, and the common classification of white and gold isn’t very helpful.
Most white rums are aged and then charcoal filtered, which can make it difficult to understand what your getting in the bottle. Instead, it’s helpful to consider the rum’s origin and production style:
Column still rums: Typically light and from former Spanish colonies. Examples include Flor de Caña 4 Extra Seco and Bacardi Superior.
Pot still rums: Known for their funkiness, often from former English colonies, an example would be Rum Bar. Many of these white rums are also overproof. Think Wray and Nephew Overproof white.
Blended rums: These incorporate qualities from both column and pot stills, like Plantation 3 Star, Probitas, or Hamilton White Stache.
Cane juice rums: These rums, often labeled as “rhum,” come from former French colonies and are grassy think Rhum J. M. or Clément.
Experimenting with different types of rums in your daiquiris is a fantastic way to explore the diverse world of rum. I don’t think there is a wrong or right rum, it’s going to be what rum do you like in a daiquiri.
If you really want to deep dive into daiquiris check out Steve the Barman’s channel. Here is a LINK to one of his many daiquiri videos.
A white Spanish style column still rum like Flor de Caña 4 Extra Seco is more similar to Don Q Reserva 7 than to a white French-style rhum or a white English-style Jamaican rum.
Most white rums are aged and then charcoal filtered, which can make it difficult to understand what your getting in the bottle. Instead, it’s helpful to consider the rum’s origin and production style:
Column still rums: Typically light and from former Spanish colonies. Examples include Flor de Caña 4 Extra Seco and Bacardi Superior.
Pot still rums: Known for their funkiness, often from former English colonies, an example would be Rum Bar. Many of these white rums are also overproof. Think Wray and Nephew Overproof white.
Blended rums: These incorporate qualities from both column and pot stills, like Plantation 3 Star, Probitas, or Hamilton White Stache.
Cane juice rums: These rums, often labeled as “rhum,” come from former French colonies and are grassy think Rhum J. M. or Clément.
Experimenting with different types of rums in your daiquiris is a fantastic way to explore the diverse world of rum. I don’t think there is a wrong or right rum, it’s going to be what rum do you like in a daiquiri.
If you really want to deep dive into daiquiris check out Steve the Barman’s channel. Here is a LINK to one of his many daiquiri videos.
A white Spanish style column still rum like Flor de Caña 4 Extra Seco is more similar to Don Q Reserva 7 than to a white French-style rhum or a white English-style Jamaican rum.
This post was edited on 7/2/24 at 6:33 am
Posted on 7/2/24 at 11:18 am to cssamerican
Excellent information. Thanks so much.
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