Sip the Sunshine: Classic Daiquiri Delight!

Daiquiri: The Classic 6:2:1 Cocktail Recipe You Must Try!

6/10

SWEET to SOUR
(1-10)

6/10

STRENGTH
(1-10)

180

CALORIES

1.8

STANDARD
DRINKS

Note: these values are approximate and may vary dependent on the ingredients and brands you use.

  • What do you need?

    Ingredients

    • 60 ml Light gold rum (1-3 year old molasses column)
    • 20 ml Lime juice (freshly squeezed)
    • 10 ml Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)
    • 4 drop Daiquiri Bitters optional

    How do I make it?

    Instructions

    • Select and pre-chill a Coupe glass.
    • Prepare garnish of Lime Wedge.
    • Shake all ingredients with ice.
    • Fine strain into chilled glass.
    • Garnish with Lime Wedge.

  • Daiquiri: The Classic 6:2:1 Cocktail Recipe You Must Try!

More information...

The Daiquiri, particularly in its 6:2:1 ratio form, is a classic cocktail that embodies the essence of simplicity and balance in mixology. Originating from Cuba, this drink has a rich history that dates back to the late 19th century, and it has evolved into a staple in bars around the world. The beauty of the Daiquiri lies in its straightforward ingredients: light gold rum, freshly squeezed lime juice, and rich sugar syrup. This combination creates a refreshing and invigorating drink that is perfect for any occasion.

In crafting the perfect Daiquiri, the choice of rum is crucial. A light gold rum, aged between one to three years, is ideal as it provides a subtle complexity without overpowering the other flavors. The rum's molasses base adds a hint of sweetness that complements the tartness of the lime juice. Freshly squeezed lime juice is non-negotiable; it brings a vibrant acidity that brightens the cocktail and enhances its refreshing qualities. The sugar syrup, made with a rich 2:1 ratio of sugar to water, adds a velvety sweetness that rounds out the drink, making it smooth and enjoyable.

The preparation of the Daiquiri is an art in itself. To begin, one must select a Coupe glass and pre-chill it to ensure the cocktail remains cold and refreshing. The ingredients are then combined in a shaker with ice, and the mixture is shaken vigorously. This not only chills the drink but also dilutes it slightly, which is essential for achieving the right balance of flavors. After shaking, the cocktail is fine strained into the chilled glass, ensuring a smooth texture without any ice shards. A simple garnish of a lime wedge adds a touch of elegance and a hint of aroma that enhances the drinking experience.

With an alcohol strength of 19.61% by volume, the Daiquiri is potent yet approachable, making it a favorite among cocktail enthusiasts. It strikes a perfect balance on the scale of sweetness to dryness, landing at a 6 out of 10, which means it is pleasantly sweet without being cloying. This balance is what makes the Daiquiri so versatile; it can be enjoyed on a hot summer day or as a sophisticated choice for an evening gathering.

Nutritionally, the Daiquiri contains approximately 180 calories per serving, which is relatively moderate compared to many other cocktails. With 1.8 standard drinks worth of alcohol, it is a drink that can be savored slowly, allowing one to appreciate the intricate flavors that unfold with each sip. The addition of Difford's Daiquiri Bitters, while optional, can elevate the drink further, adding depth and complexity that can surprise the palate.

In conclusion, the Daiquiri (6:2:1 ratio) is not just a cocktail; it is a celebration of the art of mixing drinks. Its simplicity belies the skill required to perfect it, and its history adds a layer of cultural significance that enhances its enjoyment. Whether you are lounging by the beach or hosting a dinner party, the Daiquiri is a timeless choice that continues to delight and refresh, making it a true classic in the world of cocktails.

Cocktail and Drink Recipe FAQ's

Can I substitute ingredients in a cocktail or drink recipe?

While substitutions can be made, it's important to choose ingredients with similar flavors to maintain the drink's balance.

Can I substitute alcohol brands, or even different alcohol, in a cocktail or drink recipe?

Yes, different brands may have a very similar taste profile, so may still create what the recipe intended. But keep in mind, some brands can also vary significantly in taste, so some may work better than others. Changing the alcohol to a different type (eg. Gin to Vodka) may have undesirable effects. Changing the ratio's of alcohol ingredients in a recipe can also change the taste profile significantly, same as increasing the measures. But invention can sometimes create something better.

Where can I buy cocktail ingredients and equipment?

You can find a liquor store close to you by using our map on our Home page. This will show you all the closest liquor stores. Many liquor stores may also carry basic bar tending equipment like shakers, strainers, jiggers, muddlers, pourers, fruit squeezers/juicers etc. But if they don't you can easily find these online or at a specialized hospitality equipment supplier.

What are the most common cocktail or drink garnishes?

Common garnishes for cocktails include a:

  • mint leaves
  • maraschino cherry
  • pineapple wedge
  • lemon zest
  • lime wedge
  • lemon wedge
  • orange wedge or peel
  • olives
  • banana
  • coffee beans
  • grated chocolate

...and much more. You can also experiment and try new things.

What is the most popular cocktail in the world?

In the US, the Margarita is generally considered the most popular. They are loved for their balance of sweet, sour and salty flavors, and are a great choice for most events. Other very popular cocktails include the Cosmopolitan, Daiquiri, Manhattan, Mojito, Pina Colada, and Espresso Martini.

What was the first cocktail invented and where?

Many agree that the first cocktail ever invented was the Sazerac in the mid-1800s in New Orleans. The Sazerac, a blend of whiskey, absinthe, bitters, and sugar, made it a unique and recognizable cocktail.

How did the name 'cocktails' come to be?

The etymology is believed to have come from a New Orleans apothecary, and inventor, Antoine Amédée Peychaud, who served brandy with his bitters in eggcups in the late 18th century.

The french word for eggcup is coquetier.

The story goes, that it was difficult to pronounce coquetier, was likely mis-pronounced, and quickly the word cocktail caught on as a new word.