Daiquiri 1.000

Deb Lindsey for The Washington Post

Spirits Sep 12, 2017

This drink is a perfect balance of tart, sweet and rum. It requires no embellishments.

Use a good white Cuban-style rum for such a traditional version. You can substitute regular simple syrup if you must, but Demerara adds richness. (You can split the difference if you like, and use half granulated and half Demerara sugar.)

To read the accompanying story, see: The 7 essential cocktails every drinker should know how to make.


Servings:
1

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 1 servings

Ingredients
  • Ice
  • 2 ounces white rum, such as Cana Brava (see headnote)
  • 1 ounce fresh lime juice
  • 1/2 ounce rich Demerara syrup (see headnote and NOTE)

Directions

Chill a cocktail (martini) glass.

Fill a cocktail shaker with ice, then add the rum, lime juice and Demerara syrup. Seal; shake vigorously for 15 seconds, then strain into the chilled glass; double-strain only if you want to remove the tiny ice shards from the drink. (Some tipplers enjoy them in a daiquiri.)

NOTE: To make the rich Demerara syrup, combine 2 cups of Demerara or turbinado sugar and 1 cup of water in a small saucepan over medium-high heat. Bring to a brief boil; once the sugar has dissolved, remove the saucepan from the heat. Cool completely before using or storing (in the refrigerator, for up to 2 weeks).

Rate it

Recipe Source

Adapted from various sources, including “Smuggler’s Cove: Exotic Cocktails, Rum, and the Cult of Tiki,” by Martin and Rebecca Cate (Ten Speed Press, 2016).

Tested by M. Carrie Allan .

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.