Daiquiri

2 oz Light rum
1 oz Lime juice
1⁄2 oz Simple syrup
Instructions

Shake, strain, straight up, cocktail glass

Cocktail summary
Daiquiri
2007 Aaron Gustafson, Wikipedia
Posted by Dan on
Created by
Harry Stout and Jennings Cox
Year
1898
Is of
unknown authenticity
Reference

Gary Regan, The Joy of Mixology

Curator
Not yet rated
Average
4.5 stars
(52 ratings)
YieldsDrink
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From other users
  • 2 oz rum, 1 oz lime juice, 0.5 oz simple syrup, 0.25 oz triple sec
  • add mint and shake
  • 3/4 oz simple and use Plantation 3 star. Very tasty
  • Using Barbados rum adds a great flavor — ★★★★★
  • Delicious with Flor de Caña 4 yr, 2:1:0.75, rich simple (per Pietro Collina)
  • With Havana Club 3 year, this (2:1:0.5) is one is among the very best cocktails. A classic for a reason.
  • Excellent made with 2 to 2.5 oz rum, 3/4 oz lime, 1/2 oz rich (2:1) simple -- slightly less simple for some rums, such as El Dorado 12.
  • Starting point: 2 oz rum:3/4 oz lime:1/4-1/2 oz simple. Darker rums go well with demerara or turbinado simple.
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Comments
Dan commented on 11/12/2010:

This version was originally posed by bschneier. It has been adopted as a Quickstart Classic Cocktail.

According to The Gentleman's Companion vol. 2 by Charles H. Baker Jr. (1939)
"Doctors still thought that a lot of yellow jacket malaria cases came from drinking water and swamp mists. The couldn't turn off the swamp water mists but they knew that diluted alcohol was a disinfectant agent against germs. So they put a little rum in their boiled drinking water. This tasted pretty bad so some bright citizen squeezed a lime into the thing, and added a little sugar to modify the acid. Ice made from distilled water took the topical heat off the thing. The 2 originators were my friends Harry E. Stout, now domiciled in Englewood, NJ and a mining engineer associate Mr. Jennings Cox. Time: Summer of 1898. Place: Daiquiri, a village near Santiago and the Bacardi plant, Cuba. Hence the name "Daiquiri."

famico commented on 11/03/2012:

Morgenthaler says the best recipe (which he got from Diffords) is: 2 1/2 oz aged rum, 3/4 oz fresh lime juice, 1/2 oz simple syrup

I've tried many variations on quantities and either aged, light or dark rum. It really just falls into what your personal preferences are. I like the aged and light rum variations with same ratios but at 2oz, 3/4oz and 1/2 oz. Another example is that Robert Hess calls for this ratio but inverts the simple syrup to 3/4oz and lime to 1/2oz. Whether Difford's is the best recipe, again, is a matter of taste. Cheers.

I have been loving this lately as 2 oz Probitas, 1 oz 1:1 cold process simple, 3/4 lime, which is basically Sasha Petraske spec. Thanks,  Zachary

Zachary. You mean 1 oz lime to 3/4 oz simple, right? Because that's the Petraske spec and the same they use at Attaboy etc today. 

Yeah, sorry - I don't have my book and had it flipped in my head. Thanks,  Zachary