The elegant combo of lime and rum in a classic daiquiri has nothing to do with the syrupy mixed drinks you’ll find tumbling in a drum at swim-up bars. “The original version is an import from Cuba,”explainswriter, bartender, and cocktail consultantAl Culliton. “A proper daiquiri has legitimate universal appeal.” And, along with amojito, it’s the rum cocktail we’re most likely to reach for on a hot summer evening.
This rendition of theclassic drinktakes a bit of liberty with tradition, serving it “up-rocks.” The term, which started to circulate amongst bartenders a few years ago, refers to any drink that’s served on ice in a stemmed cocktail glass. In this case the shaken daiquiri is strained into achilled coupeover a singlelarge ice cube, which keeps the drink cold and allows its texture to evolve as the ice slowly melts. When making at home, just be sure to use a coupe that’s big enough to hold that ice as well as the drink. White rum is the backbone here and keeps this daiquiri cocktail breezy (Culliton recommendsDenizen Aged White). Aged white rum is grassy and bolder than silver rum. Swap in aged dark rum if you prefer a drink with a warmer profile.
For a traditional daiquiri recipe,head this way. Or if you just can’t live without a fruity rendition, opt forthis versionmade with a rhubarb sugar syrup, or thisstrawberry daiquirimade with a tantalizing secret ingredient (it’s salt!).
Editor’s note:This recipe was originally published September 2015.
Ingredients
Makes 1 serving
Step 1
Combine sugar, rum, lime juice, and simple syrup in a cocktail shaker; stir until sugar dissolves, about 20 seconds. Fill shaker with ice, cover, and shake vigorously until outside of shaker is very cold, about 20 seconds. Place a large ice cube in a coupe glass; strain cocktail through a Hawthorne strainer or a slotted spoon into glass.
Step 2
Using a small serrated knife, remove a 1" strip of peel from lime (some white pith is okay); it should be stiff enough to provide some resistance when bent. Twist over drink to express oils; discard. Garnish with a lime twist.
