Daiquiri Recipe
Cuban Style Rum, Fresh Lime, Cane Sugar, Frozen +1
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Ingredients
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Daiquiri Base
Optional Frozen / Finish
Method
Prepare Ingredients
Make simple cane syrup (if not ready)
Combine equal parts cane sugar and water (for this recipe use 1/2 cup sugar + 1/2 cup water). Heat gently while stirring until sugar dissolves. Cool to room temperature and store in refrigerator. Measure 0.75 oz for the cocktail.
Squeeze fresh limes and strain to remove pulp and seeds. Measure 1 oz of fresh lime juice (about 1 medium lime).
Build & Chill
Shake (classic chilled method)
If serving shaken (not frozen): Fill a cocktail shaker with ice. Add 2 oz light rum, 1 oz fresh lime juice, and 0.75 oz cane syrup. Shake vigorously for 12–15 seconds until the shaker is cold and well chilled. Double-strain into a chilled coupe or martini glass.
Blend (frozen method)
If serving frozen: Combine 2 oz light rum, 1 oz fresh lime juice, 0.75 oz cane syrup, and 1 cup crushed or cubed ice in a blender. Pulse first to break ice, then blend at high speed for 6–12 seconds until smooth but not soupy. Taste and adjust sweetness with an extra 0.25 oz cane syrup if necessary.
Finish & Garnish
Transfer the shaken (double-strained) or blended daiquiri to a chilled cocktail glass. Express a lime oil over the surface by gently twisting a lime wheel or twist over the drink, then drop the wheel on the rim or float it on top.
Serve immediately. Provide an extra lime wedge on the side for guests who want a brighter hit of acidity.