Classic Daiquiri

Pro tips

• Use fresh-squeezed lime juice only; juice limes just before mixing to preserve acidity and brightness.
• Shake hard for 10–15 seconds with fresh ice to chill properly and create a silky texture—weak shaking results in a warm, watery drink.
• Strain into a chilled coupe or Nick & Nora glass to maintain temperature and presentation.
• Taste your simple syrup batch; if too thin, reheat and add more sugar to achieve proper body and balance.

Substitutions

• Light Rum → Aged or white rhum agricole (note: shifts flavor profile toward earthiness; use less syrup)
• Simple Syrup → Rich simple syrup or demerara syrup (note: adds body and slight molasses depth)

Equipment

cocktail shaker · strainer · jigger

What's the difference between a classic daiquiri and a frozen daiquiri?

The classic daiquiri is shaken with ice and strained into a coupe glass—spirit-forward and tart. The frozen version blends rum with ice and sweetened lime, creating a dessert-like drink.

Can I use bottled lime juice instead of fresh?

Fresh lime juice is essential for the bright, balanced flavor. Bottled juice will taste flat and over-processed.

What type of light rum works best?

Use a column-still or blended light rum (like Bacardi or Havana Club). Avoid overproof or aged rum, which overpowers the lime balance.

How do I make simple syrup at home?

Dissolve equal parts white sugar and hot water (1:1 ratio), then cool. A 1:1 ratio makes standard simple syrup; use 1:2 for richer sweetness if preferred.

Should I double or scale this recipe?

Yes—maintain the 2:0.75:0.75 ratio (rum:lime:syrup) for any batch size. Shake in portions to avoid over-dilution.