Daiquiri
Daiquiri is a classic cocktail originally from Cuba made with rum, lime juice, and simple syrup. It is a refreshing and tart drink perfect for summer sipping.
Daiquiri recipe
- 60 ml white Cuban rum
- 20 ml fresh lime juice
- 2 bar spoons superfine sugar
In a cocktail shaker add all ingredients. Stir well to dissolve the sugar. Add ice and shake. Strain into chilled cocktail glass.
Shaking a clean, razor-bright Daiquiri
- Chill a cocktail glass first so the drink stays crisp and cold from the first sip to the last.
- Add the rum, fresh lime juice, and superfine sugar to a shaker without ice. Stir briefly to help the sugar dissolve before chilling the mix.
- Taste the unshaken base if you like: it should seem slightly sharp and a touch sweet, since dilution will soften both edges.
- Fill the shaker well with cold ice, then shake hard for about 10 to 15 seconds until the tin feels very cold.
- Double strain into the chilled glass for the smoothest texture, especially if any lime pulp or undissolved sugar remains.
- Serve immediately, ideally without garnish or with a small lime twist only if you want a subtle aromatic lift.
What a proper Daiquiri should taste like
A classic Daiquiri is light-bodied, taut, and refreshing rather than sugary. The rum brings soft cane notes and a gentle tropical character, while lime supplies a bright snap of acidity. Sugar should round the drink, not dominate it. When balanced well, it feels elegant and dry-ish, with a clean finish that makes it one of the purest rum cocktails.
Getting the balance right in the glass
Fresh lime matters more here than in almost any other sour-style drink. Bottled juice makes the cocktail taste flat and harsh. A Cuban-style white rum is traditional, but any clean, lightly funky white rum can work. If the drink seems too sharp, increase sweetness only slightly; if too soft, a touch more lime will restore its edge. This cocktail is best served very cold and consumed soon after pouring.
Daiquiri origins and enduring appeal
The Daiquiri is widely associated with Cuba, most often linked to the late 19th or early 20th century near Daiquirí, a town and iron-mining area close to Santiago de Cuba. Exact origin stories vary, but that Cuban connection is the most credible and widely accepted. It later became an international classic, helped by its simplicity and by its reputation as a favorite of writers, bartenders, and rum devotees.
A zero-proof daiquiri-style alternative
For a non-alcoholic version, shake fresh lime juice, a small amount of cane syrup, and a splash of chilled white tea or alcohol-free white rum alternative with ice. Strain into a chilled cocktail glass. It will not have the same weight as rum, but it can still deliver the bright, tart, cane-forward shape that makes a Daiquiri so satisfying.