The classic Daiquiri might just be the most convenient and appropriate rum drink you can make on your beach vacation. In fact, it’s so simple it only includes three ingredients. That means you’ll want to choose a quality rum. I just happened to be in a country that allowed me to purchase Havana Club Añejo 7 Años (Score!). So it was a no-brainer to use this rum in my Daiquiri. Sometimes the simplest drinks are the most enjoyable. I guess that’s why it’s a classic.
The Daiquiri gets its name from a beach near Santiago, Cuba, but it gets its fame from Cuba’s renowned El Floridita Bar. It’s also one of just six classic recipes to make the cut and be featured in David Embury’s celebrated book The Fine Art of Mixing Drinks.
You’re gonna need some basic tools, but nothing you can’t fit in your suitcase. All you’ll need is a shaker, a jigger, something to strain the lime juice and possibly something to squeeze limes. I made a simple syrup instead of shaking sugar into the drink. The simple syrup takes some prep, but will give the cocktail added volume that slows down the drinking pace. Trust me, this comes in handy when you’re sipping your Daiquiri at sunset.
- 2 oz quality rum (I usually use an amber)
- 3/4 oz lime juice
- 1 oz simple syrup (1:1)
Add all ingredients into a shaker and shake with ice. Strain into a double old fashioned glass, or a highball glass filled with crushed ice. I don’t see the need for a garnish on this cocktail if you have your measurements right. You could add a lime wheel if you want.