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Daiquiri (Difford's recipe)

Daiquiri (Difford's recipe)

Serve in a Nick & Nora glass

Garnish: Lime zest twist (expressed & then discarded) & lime wedge on rim

How to make: Cut zest from your lime for garnish prior to squeezing for juice. SHAKE all ingredients with ice and fine strain into chilled glass.

1 2/3 fl oz  Light white rum (charcoal-filtered 1-4 years old)
1/2 fl oz  Lime juice (freshly squeezed)
1/3 fl oz  Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)
8 drop  Difford's Daiquiri Bitters (optional)
1/3 fl oz  Chilled water (omit if using wet ice)

Review: Crisp, light and refreshing. Delicately simple yet with perfectly balanced complexity of flavours.

History: My own tried and tested rum-heavy 10 parts rum to 3 parts lime to 2 parts sugar formula. This is my go-to recipe when making a straight-up "Natural" Daiquiri with a dry light white (charcoal-filtered) rum. When using a more full-bodied I follow a 6:2:1 Daiquiri recipe which is better suited to "golden" rums.

Alcohol content:

  • 1.2 standard drinks
  • 19% alc./vol. (38° proof)
  • 16.2 grams of pure alcohol
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