Refreshing, Clean, and Crisp
In some of the darker corners of the cocktail world, daiquiris have emerged as syrupy frozen concoctions eager to give you brain freeze and a morning full of regrets. They're served in comically large styrofoam cups and come in exotic flavors like Banana Banshee and Red October. And while these concoctions born from flavored mixes and cheap rum have a place in dive bars and drive-throughs, they're now closer related to slushies than one of Cuba's contributions to classic cocktails. Made properly, a daiquiri is clean and crisp with balanced sweetness–a far cry from the Weekend At Bernie's version that bares the same name.
The classic daiquiri recipe consists of just three ingredients: good quality silver rum, fresh squeezed lime juice, and a touch of sugar. No pre-batched mixes or artificial flavors required. The 3 unadulterated ingredients are shaken vigorously together with ice until the resulting cocktail is nearly freezing.
Hailing from Cuba, this drink was thought to have been originally created as a way to fight off Yellow Fever (seems legit). Stationed Navy sailors then brought this drink stateside in the early 1900s, and was perhaps made most famous for being Ernest Hemingway's drink of choice in his Cuban vacation days. Whatever the exact history, we're happy the daiquiri has lasted the test of time.
Here's how to make a classic daiquiri.
2 ounces Below Deck Silver Rum
1 ounce fresh lime juice (fresh squeezed lime juice is always the best)
.5 ounce simple syrup
Fill a cocktail shaker with ice. Add rum, lime juice, and simple syrup and shake vigorously for 20-30 seconds. Make sure to shake hard until the shaker is ice cold. Strain into a coupe glass and garnish with a lime wheel.