Italian Daquiri Recipe

Make cane sugar syrup (if you don't have ready syrup)

Combine equal parts granulated cane sugar and hot water (for example, 1/2 cup sugar and 1/2 cup hot water). Stir until sugar fully dissolves. Let cool completely before using. Store refrigerated for up to 2 weeks.

Build and chill

If you like a particularly cold drink, place your coupe or rocks glass in the freezer for 5–10 minutes before preparing.

Shake

Add white rum (2 oz), Amaro Montenegro (3/4 oz), fresh lime juice (3/4 oz), cane sugar syrup (1/2 oz), and the measured cup of ice to a cocktail shaker. Secure the lid and shake vigorously for 12–15 seconds, until the outside of the shaker is well chilled and slightly frosted. The vigorous shake both chills and aerates the drink, creating a slight foam from the citrus.

Double-strain and serve

Remove the chilled glass from the freezer (or prepare a rocks glass with half a cup of fresh ice if preferred). Double-strain the contents of the shaker through a fine strainer into the chilled coupe or over fresh ice in the rocks glass. Double-straining removes small ice shards and pulp for a cleaner texture.

Garnish

Finish with a lime wheel or a lime twist on the rim. Optionally express a lime peel over the surface to release oils for added aroma.

Taste and adjust

Taste and, if desired, add an extra 1/4 oz cane syrup for sweetness or 1/4 oz lime juice for more tartness. Stir gently if adjusting.