A Daiquiri is a classic cocktail that’s simple to make: it’s rum, lime juice, and simple syrup. There are several ways to adjust the ratios of those 3 ingredients, but the best recipe I’ve tried is from Portland bartender Jeffery Morgenthaler. It seems fitting to use a Portland rum in this drink, so I used Below Deck Silver from Eastside Distilling. You can also experiment with aged rums like Zacapa.
- 2 1/2 oz rum (I used Below Deck Silver)
- 3/4 oz lime juice
- 1/2 oz simple syrup
- shake with ice
- double strain into a chilled cocktail glass (pour through the shaker and a mesh strainer)
- lime wheel garnish
Ah, the Daiquiri, one of the simplest, most refreshing cocktails out there.
I am curious about the amount of sugar you recommend, though. You mention using simple syrup, but your ratio is a 2:1 ratio. That sounds awfully sweet. Does it work well?
Because of the amount of rum and lime juice (3 1/4 oz total), 1/2 oz of simple syrup is not very sweet, even at 2:1. I don’t tend to like sweet drinks, and I loved this recipe. Try it out and let me know how you like it?
I listened to this podcast this morning, and decided to try this version tonight. I hadn’t read anything from Morgenthaler, but I have long been enjoying darker rums in my daiquiris (usually the 5 yr Plantation from Barbados) which I think is a fine idea.
Anyway I used a full 1/2 oz of Simple Syrup, thought it was a little too tart, and then added another 1/8 or so and thought it was spot on. But then I realized that you were using a 2-1 mix; mine is closer to 1-1. So I added quite a bit less sugar than your recipe calls for.
Of course there are some other variables here: the Plantation rum is a bit sweet on its own, and it’s hard to predict how sour a given lime will be. Maybe SS should always be “to taste”!
I’m really enjoying the podcast! Should be caught up soon.
I wonder….did you use 2:1 (sugar:water) or 1:1 simple syrup? I use 2:1, maybe that was the taste difference?
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