After the Negroni, the Daiquiri is probably my favorite cocktail. This seemingly simple drink – rum, lime juice, sugar – is refreshingly sublime when made with a good rum. Actually, this is an excellent test for any rum – if it doesn’t make a beautiful Daiquiri, then maybe something is wrong with it…
A rhum agricole Daiquiri (and a Pegu Club) at Pegu Club
This post is devoted to Daiquiri variations that use rum as the base, with a little bit of this or that added.
From the archives…
May 10, 2012
I just tried a Daiquiri variation tonight with Jamaican rum (I used Appleton 12 yr) and Angostura bitters called Captain’s Blood.
So simple and so delicious. It really highlights the flavor of the rum.
July 9, 2012
Another daiquiri variation that I tried last week for the first time is the Daiquiri no. 2. It’s a classic daiquiri (white rum, lime juice, simple syrup) with a barspoon each of orange juice and curaçao.
I broke open my new bottle of Pierre Ferrand dry curaçao for the occasion. Compared to Cointreau, it is drier and has a more complex aroma (heavy on the peel) – really nice. I can’t wait to use it in a Mai Tai.
I am not a huge fan of orange juice in cocktails and like blood oranges much better, so that’s what I used. To me, they have a berry flavor that comes out in the finish and is very pleasant. Plus I love the color.
July 12, 2012
Hemingway Daiquiri for me last night.
1.5 oz white rum (Flor de Caña), 1 oz (oro blanco) grapefruit juice, 0.75 oz maraschino liqueur, 0.5 oz lime juice, brandied cherry garnish.
It felt great, especially after having a particularly bad one at a bar not too long ago (I suspect their grapefruit juice was stale, because their second attempt was not much better than the first).
July 18, 2012
I made a simple Daiquiri Naturale last night using rhum agricole.
2 oz rum
1 oz lime juice
3/4 oz simple syrup
It is my favorite way to enjoy a good unaged rhum agricole. La Favorite has a very distinctive grassy/funky flavor that is wonderful in this drink. I never get tired of it.
September 20, 2012
Daiquiri Naturale again, this time with a newly acquired bottle of J.M white rhum agricole. I could not resist – it was only $26 at my local Bristol Farms.
Less grassy/green than La Favorite but still plenty of “funk” with great tropical fruit/coconut flavors.
September 25, 2012
A couple of drinks with orgeat, inspired by the 7 daiquiris in 7 days from The Mix Lab.
First, the Look Normal by Rumdood. White rum (I used Flor de Caña) and lime juice sweetened with orgeat, maraschino, simple syrup and absinthe (I used pastis). It’s reminiscent of the Hemingway Daiquiri with a kick from the absinthe (I had reduced the amount from 2 to 1 tsp). The orgeat mellows the flavors so it’s quite mild and refreshing.
The second drink was the Freshman Daiquiri by Theo Lieberman. White rum, lime juice, orgeat, falernum, orange slices. I think this was our favorite. The combo of orgeat + orange + falernum is a great one.
October 9, 2012
Last night I tried the Rum Crawl (rum & lime sweetened with ginger syrup and falernum + whiskey-barrel aged bitters), a creation from Bourbon & Branch in San Francisco that was documented in a blog post by Dave Stolte/Home Bar Basics.
It reminded me of the Captain’s Blood, another great drink that I mentioned upthread, with an additional layer of flavor imparted by the ginger syrup and falernum. I used Canton ginger liqueur and store-bought falernum, but I would love to make my own falernum at some point. The rum was Appleton 12-year old.
November 3, 2012
Daiquiri Naturale with Banks rum.
January 11, 2013
The Hotel Nacional, a Daiquiri variation from the namesake hotel in Cuba, made with the ratios from PDT. It’s a daiquiri with aged rum (PDT lists Ron Pompero Aniversario; I used Plantation Barbados 5 year which is another nice sipping rum), pineapple juice and apricot liqueur, in addition to lime and simple syrup. I initially forgot the simple syrup and added it later, but honestly I don’t feel that it was really need with the sweetness already imparted by the pineapple and the apricot liqueur.
It is a pleasant “beginner” daiquiri; with the rum I used it had undertones of coconut. I still much prefer the crispness of a regular daiquiri.
January 17, 2013
After an unremarkable daiquiri from the PDT cocktail book (see the Hotel Nacional above), I tried the Winter Daiquiri from the current issue of Imbibe Magazine. I was a little nervous to use vanilla syrup thinking that it would be another overly sweet daiquiri.
It’s a creation from Mindy Kucan (from Hale Pele, the relatively new tiki bar in Portland owned by Blair Reynolds) and it has aged rum (I used Plantation Barbados 5), lime juice, vanilla syrup, allspice dram, and Angostura bitters.
Lovely spice and the balance is right, the vanilla is there as an undertone but does not overwhelm the drink. Very well done.
May 2, 2013
Daiquiris with J.M and La Favorite rhum agricole. J.M has more citrus while La Favorite has coconut, pear and lychee flavors.
May 21, 2013
A comparison of Hemingway Daiquiris last night with Banks 5 Island white rum and an oro blanco grapefruit.
PDT version [on the left]
2 oz rum
0.5 oz grapefruit juice
0.75 oz lime juice
0.5 oz maraschino liqueur
Bartender’s Choice App
1.5 oz rum
1 oz grapefruit juice
0.5 oz lime juice
0.75 oz maraschino liqueur
The PDT version puts more emphasis on the citrus. The flavor of the maraschino is more pronounced in the Bartender’s Choice version and it is a touch sweeter. Both work with a preference for the Bartender’s Choice version (I don’t think that I am biased, but in any case I also included my husband in the study as a blinded subject and he had the same conclusion).
June 19, 2013
The Navy Dock Daiquiri, found on cocktail virgin slut blog. The flavor profile is very Cynar-forward so this is definitely a stretch from a classic Daiquiri.
1.5 oz Smith & Cross Jamaica rum
3/4 oz Cynar
1/2 oz lime juice
1/4 oz maraschino liqueur
Oil and smoke in a daiquiri base, with bonus funk from the maraschino.
June 21, 2013
Daiquiri with rhum J.M and J.M cane syrup. I think I actually prefer a sugar syrup in my Daiquiris.
June 25, 2013
The Cloak and Dagger, a Daiquiri with a mix of rums. The recipe in the Bartender’s Choice app called for Gosling + aged rum. I went with Coruba dark Jamaican rum and Flor de Cana 4 year extra dry rum. Simple but to the point.
August 7, 2013
Last night I tried the Oh Gosh from Tony Conigliaro’s Cocktail Lab with aged white rum, triple sec, lime juice, simple syrup. It’s an orange-flavored Daiquiri, a bit similar to the Daiquiri No. 2. The cocktail is well balanced but I struggled a bit with the large amount of triple sec. I still prefer a classic Daiquiri. In any case, it went down very easily.
March 12, 2014
Daiquiri No.2 with J.M rhum agricole, lime juice, simple syrup, Clément créole shrubb, orange juice.
April 5, 2014
Daiquiri (Difford’s ratio) with El Dorado Demerara rum (3 years). This rather is rather sweet and doesn’t pop as much as I would like in a Daiquiri.
April 8, 2014
Either my taste buds have evolved, or I have finally seen the light. But I have now officially switched to the Difford’s 10:3:2 ratio for my Daiquiris (I omit the chilled water, and make sure to stay away from Bacardi though!). I’ve even done a side-by-side to be absolutely sure, and they are indeed better this way, with the rum front and center. The only drawback is that, with my American jigger, the measurements end up being awkward with 2 oz rum, 0.6 oz lime, 0.4 oz 2:1 syrup. (I am aiming for a total of 3 oz.) Maybe just up the rum to 2.5 oz and use bigger glasses next time…
First test with 2:1 demerara syrup and J.M rhum agricole.
Side-by-side with the Bartender’s Choice version.
The Difford’s ratio has the advantage of using less lime juice, which is very appropriate given the lime shortage in the US!
April 19, 2014
This rum passes the Daiquiri test with flying colors.
May 9, 2014
Tom Walker’s Maid in Cuba last night, as a nod to his win in the Bacardy Legacy Competition.
2 oz rum (Havana Club añejo), 1 oz lime juice, 1/2 oz simple syrup, shake with a handful of mint and 3 slices (Persian) cucumber, fine strain into a coupe rinsed with (St. George) abinsthe, top with club soda (I would omit it next time), cucumber slice garnish.
June 3, 2014
Daiquiri (Difford’s 10:3:2 ratio) with Plantation 3 Stars rum. It does make a great Daiquiri. And as a bonus, it’s quite cheap (I paid $16.99 + tax for 1 liter).
I want to say that the flavor of this rum is not very far apart from Flor de Caña, maybe a little fuller/richer when the FdC is a bit more grassy/coconut-y, although I no longer have a bottle of FdC to compare against.
June 20, 2014
I had a Daiquiri with Neisson blanc a couple of days ago. Difford’s 10:3:2 ratio. That might be perfection.
A bloody Daiquiri, why not. Benjamin Barker Daiquiri by Brian Miller with aged rum (El Dorado 8), lime juice, Campari, demerara syrup, absinthe (St. George). Pretty well done because the Campari blends harmoniously and does not become obvious until the end. A good option for an aged rum Daiquiri with a slightly bitter finish.
July 15, 2014
Here is a 10:3:2 Daiquiri with La Favorite from this weekend. No surprise here, I am still a huge fan. As a side benefit, the rhum starts releasing its fragrance as soon as you open the bottle, and perfumes the whole room by the time the drink is ready.
July 18, 2014
I was reading the chapter on citrus in Morgenthaler’s book, saw the photo of the Daiquiri No. 3 (aka Hemingway Daiquiri), and had to have one immediately. I used his ratios.
First with Plantation 3 Stars; just the rich touch of grassy sugar cane. Then with El Dorado 3 for a richer, almost buttery version.
July 31, 2014
I forgot to post this nice Daiquiri variation a while back, Phil Ward’s DWB. It’s a white rhum agricole Daiquiri with a touch of Batavia Arrack. What I found exciting was the combination of the funk from the rhum agricole and the batavia arrack. It’s not something I had experienced before.I would not mind having one now.
August 20, 2014
Here is last night’s Daiquiri 10:3:2 with Damoiseau rhum agricole from Guadeloupe.
September 4, 2014
I made a coconut orgeat last weekend and used it in a Daiquiri variation. It needs some tweaking but it has potential. The orgeat is fabulous in water – instant coconut water. I am enjoying some right now.
September 16, 2014
With the heat wave in San Diego, a Daiquiri was a must-have last night. Clement Canne Bleue (2011) is a single varietal rhum agricole, made from a variety of sugar cane from Barbados that has a violet-greyish tinge. I brought it back from a trip to Paris a while back, and had not made a Daiquiri with it yet, just a Ti Punch.
On its own, in terms of intensity, it’s on par with Neisson but less powerful than La Favorite. It makes a wonderfully aromatic Daiquiri, very nuanced and elegant.
November 20, 2014
A recent Daiquiri No. 2 with Plantation 3 Stars, lime juice, orange juice, simple syrup, Clement Creole shrubb.
January 5, 2015
Daisy de Santiago (Charles H Baker Jr) with Clement VSOP rhum agricole, lime juice, yellow Chartreuse, simple syrup.
February 3, 2015
10:3:2 Daiquiri with La Mauny rhum agricole.
March 4, 2015
Jovencourt Daiquiri (Phil Ward), a Daiquiri variation with Barbancourt white rum (Plantation 3 Stars white rum), Del Maguey Vida mezcal, lime juice, simple syrup.
Very nice little hint of smoke and agave from the mezcal. It reminds me of Phil Ward’s FWB (same idea, with batavia arrack).
Rhum agricole with absinthe, green Chartreuse and fresh basil. Based on the Daisy de Santiago (Daiquiri with Chartreuse). It sounds overly busy, but it’s actually sublime… The Green Mile (Phil Ward) with Barbancourt white rum (La Mauny white rhum agricole), lime juice, green Chartreuse, simple syrup, Vieux Pontarlier absinthe (St. George absinthe), Thai basil (Italian basil).
March 24, 2015
10:3:2 Daiquiri and Ti’ Punch with Ko Hana Hawaiian rhum.
April 20, 2015
Denizen Merchant’s Reserve was really great in the Daiquiri variation called Captain’s Blood (named after the classic movie with Errol Flynn). Rum, lime juice, simple, Angostura bitters. Tasteful and balanced; gone in no time.
September 3, 2015
A friend gave me a few fresh passion fruits and I was looking for something that could do them justice. I found a recipe for a Daiquiri variation with fresh passion fruit juice that I thought would be nice to try.
Golden Prestige (Nicolas Michel via Gaz Regan) with Bacardi Superior rum (Plantation 3 Stars white rum), fresh passion fruit juice, lime juice, Monin gomme syrup (Small Hand Foods), orange blossom water, saffron. I used 1/2 barspoon of orange blossom water per cocktail which was plenty, and I reduced the amount of gomme a bit.
Luau Daiquiri (Jeff Berry) with Plantation 3 Stars rum, lime juice, orange juice, vanilla syrup. I had to add 1/4 oz lime juice because the drink was too sweet. It was very meh. A diluted Daiquiri with orange juice. I guess I will have to do more research for the orange juice challenge.
December 15, 2015
Here is a Daiquiri no. 3 from a few nights ago (Constantino Ribalaigua Vert, ratios by Jeff Morgenthaler) with Damoiseau rhum agricole, lime juice, oro blanco grapefruit juice, maraschino liqueur, simple syrup. Well, that one didn’t work so well with the Damoiseau. It enhanced its glycerin-like notes. It wasn’t horrible by any means, but that rum wasn’t the best fit for this drink. (It was better with Plantation 3 Stars for example.)
December 19, 2015
Boukman Daiquiri (Alex Day) with Plantation 3 stars rum (substituted for Barbancourt white), Pierre Ferrand 1840 cognac (substituted for Hine), lime juice, cinnamon bark syrup.
This is a great Daiquiri variation, tasty and simple. Adding it to my (long) list of favorites.
January 12, 2016
This is rather wonderful. I typically shy away from drinks with pineapple juice, but that one felt like a Daiquiri with subtle elements highlighting this incredible rum – I got a lot of banana!
The Great Pretender (Thomas Waugh) with Smith & Cross Jamaican rum, lime juice, pineapple juice, cinnamon bark syrup, vanilla syrup, cinnamon-sugar rim.
January 28, 2016
10:3:2 Daiquiri with Dillon rhum agricole, lime juice, JM cane syrup. I really like this rhum agricole. It’s cheap and very flavorful, high proof too (55).
April 15, 2016
Daiquiri No. 3 (Constantino Ribalaigua Vert via Jeff Morgenthaler) with Dillon white rhum agricole, lime, Oro blanco grapefruit, simple syrup, Luxardo maraschino liqueur.
July 2, 2016
10:3:2 Daiquiri with Ko Hana white agricole rum.
July 23, 2016
Finally tried the Rum Crawl with (the last of) my homemade falernum. It’s fabulous, complex and tropical.
Rum Crawl (Bourbon & Branch) with Appleton 12 Jamaican rum, lime juice, homemade falernum, Domaine de Canton ginger liqueur, Fee Brothers’ whiskey-barrel aged bitters.
Further reading & watching:
- Difford’s Daiquiri history and recipe roundup
- The Daiquiri as a good way to gauge a bartender’s skill