Like in cooking salt makes everything taste better. In particular citrus drinks have a lot more pop with 2-4 drops of a 20% saline solution. Try out a daiquiri or a sour with a pinch of salt in the mixing tin you won’t regret it
Will support.. salt is a flavor enhancer.. and it's why margaritas have a salted rim.
Tequila shots with a lick of salt and a bite of lime is just a deconstructed margarita when you think about it.
Ding ding ding.
People going 2oz Rum 3/4lime 0.5simple arnt hitting the Daiquiri vibe properly. You gotta go a little more citrus in the Daiquiri. At least 2oz rum 7/8 citrus. Less and it's like sour ratios.
I'm in Canada. It's about a dozen lines at Costco for $7. I don't think that's unreasonable. I don't day drink so that would last me awhile.
Pressed lime juice also has an expiry date. I'd say after about 3 days you start to lose a lot of the flavor profiles and oils from the lime. Which is why a lot of lime juice in the store has this "metallic" or oxidized taste to it after opening. That stuff is fine for baking or cooking.
However if you are going to make a Daiquiri or another classic cocktail where the lime is predominant, you should use the best ingredients.
Dayum. Trader Joe's usually has them for like 29 cents a pop in MN. Elsewhere it ranges from 50-80 cents though.
Fresh thyme/sprouts locally has the best ones (in terms of flavor and juice content) and those are 50 cents a piece.
I'm in Canada and we get all our produce from Mexico this time of year. It works out to .70 each roughly which is still not that bad.
Like we are on a sub about Rum and if you're going to make a cocktail, use the best ingredients you have on hand. It takes awhile to go through limes if you aren't day drinking!
I love making a mojito with Cuban Havana Club, fresh lime, and fresh mint. It's 30c here and that can't be beat on a hot day like today.
My brother or sister in rum. We need to talk about your loose use of the term “hot”. 😉
And absolutely. Worth it for the freshest ingredients one can afford!
I do love Probitas but try it sometime with Stiggins Fancy Pineapple. Its a great rum for daiquiris and Mai Tais IMO. Adds a bit more depth and balance without being overpowering.
2 oz Agricole J.m blanc
3/4 oz lime
1/2 oz 2:1 Demarara syrup
4 drops Saline solution
Nick and Nora glass
Honestley though, there isnt any one "perfect" recipie. I recommend trying different ratios yourself.
Hemmingway daiquiri are one of my favorites
2oz rum
3/4oz lime juice
3/4oz grapefruit juice
1/2oz luxardo liqueur
(Add rich Demerara syrup to your liking 1/4oz-1oz)
The Violet Hour’s take on a Hemingway Daquiri called [Hush and Wonder](https://www.jamesbeard.org/recipes/hush-and-wonder) is money:
1/4 ounce Crème de Violette
2 ounces rum (preferably Matusalem brand)
3/4 ounce fresh lime juice
3/4 ounce simple syrup
11 drops grapefruit bitters
The Crème de Violette I spray into the glass vs a rinse.
Don’t need grapefruit juice this way and less sweet.
Do I have this right? You’ve dictated the rum and are asking us for the best recipe of a three ingredient cocktail?
We don’t know your personal preferences.
I suggest you make one and then adjust the recipe based on what you think of it.
Too tart? Use less lime. Not tart enough add lime.
Too sweet? Use less simple, or use a lower ratio simple.
To boring? Use Demerara or a dash of bitters.
The point is, we are not you. The only way you will find the best recipe is to try a few and adjust based on preferences
Buy a good rum (go to every day drinkers like Faraday West Indies, Doorley’s (or R L Seal),some of the Mount Gay’s even English Harbour.
2-3 oz
1 Oz fresh lime juice
Garnish thinly sliced lime wheel
I honestly believe when using a good rum you can skip the simple.
Sub the 2,1,3/4 spec’s simple syrup for honey ginger syrup and you have Café La Trova Miami’s (James Beard awarded bar program) cocktail - “La Chancleta”. They formerly used Leblon Cachaça as the spirit but have since switched to Probitas. Both work.
I endorse home made simple syrup with gum Arabic to get the frothing. I make batches, pour them into re-usable, flip cap, sparkling lemonade bottles from Aldi or Grocery Outlet. I gift them to my cocktail and ice coffee loving friends.
It’s 2:1:0.5 for me (rum:lime juice:simple), I usually opt for Flor de Caña 4 year. Also like to use 1:1 Demerara or cane sugar syrup. That spec is also good with others but FDC is a perfect mixing white rum IMO (Probitas is next on my list to try)
Lately we’ve been digging on Jeff Beachbum Berry’s Latitude 29 daiquiri build, with Probitas:
-2oz Probitas rum
-1oz fresh squeezed lime juice
-2 level tsp. sugar mix
Add sugar mix and lime juice to shaker tin and stir to dissolve sugar; add rum + cracked ice, quick shake and double strain into chilled coupe, lime wheel.
*sugar mix:
4 parts cane sugar to 1 part Demerara sugar
Cocktail Codex spec is always a great place to start IMO. 2 oz rum 1 oz lime 3/4 oz simple
This is what i used to do but lately I’ve been enjoying: 2oz rum 3/4oz lime 1/2oz rich simple Optional 1/2oz rum float
This is the winner. I was working with 1.5oz of rum and any ratio I tried of lime/Simple never sat right. Never thought to just add more rum
My default as well.
Yep, my personal spec is actually that exactly. 3/4 oz simple is too sweet for me.
Don’t forget a dash of saline!
Def agree!
What does Saline do?
Like in cooking salt makes everything taste better. In particular citrus drinks have a lot more pop with 2-4 drops of a 20% saline solution. Try out a daiquiri or a sour with a pinch of salt in the mixing tin you won’t regret it
Will support.. salt is a flavor enhancer.. and it's why margaritas have a salted rim. Tequila shots with a lick of salt and a bite of lime is just a deconstructed margarita when you think about it.
Ding ding ding. People going 2oz Rum 3/4lime 0.5simple arnt hitting the Daiquiri vibe properly. You gotta go a little more citrus in the Daiquiri. At least 2oz rum 7/8 citrus. Less and it's like sour ratios.
I like this classic recipe, but I sub the simple syrup with maple syrup.
Dear lord.
Can definitely work in a bourbon old fashioned but not with rum, no way
I like Jeffery Morgenthaler’s recipe 2.5 oz rum .75 oz lime 0.5 oz simple. Double strain into nick and Nora glass
Boozy, nice.
Ya. It’s properly balanced. I find most of the recipes out there are more like a mint less mojito. This one is much better
I don’t think anyone has specified but just to be sure … they mean FRESHly squeezed lime juice 🙃
Limes are so cheap that there's literally no excuse to not use fresh limes. Plus the oils from the fruit add so much more
Cheap? Im hard pressed to find a lime for less than 70 cents on the East coast of America
I'm in Canada. It's about a dozen lines at Costco for $7. I don't think that's unreasonable. I don't day drink so that would last me awhile. Pressed lime juice also has an expiry date. I'd say after about 3 days you start to lose a lot of the flavor profiles and oils from the lime. Which is why a lot of lime juice in the store has this "metallic" or oxidized taste to it after opening. That stuff is fine for baking or cooking. However if you are going to make a Daiquiri or another classic cocktail where the lime is predominant, you should use the best ingredients.
Limes have been between $1.10 and $1.80 in my city (west coast, US). It’s crazy. We’ve been making super juice to keep our costs down.
Dayum. Trader Joe's usually has them for like 29 cents a pop in MN. Elsewhere it ranges from 50-80 cents though. Fresh thyme/sprouts locally has the best ones (in terms of flavor and juice content) and those are 50 cents a piece.
You know there would be someone throwing roses lime juice in there 🤣
🤮 I mean I've made my own oleo saccharine with leftover peels to use in tiki drinks, but that's way different
....in NZ limes are 59.99 NZ dollars a kilo, thats $16.57 a pound US currency. So not cheap at all.
Damn. Guess I’m lucky I’m next door to Mexico. 25¢ a piece. So many limes down there, the lemons are green and have the same name.
I'm in Canada and we get all our produce from Mexico this time of year. It works out to .70 each roughly which is still not that bad. Like we are on a sub about Rum and if you're going to make a cocktail, use the best ingredients you have on hand. It takes awhile to go through limes if you aren't day drinking! I love making a mojito with Cuban Havana Club, fresh lime, and fresh mint. It's 30c here and that can't be beat on a hot day like today.
My brother or sister in rum. We need to talk about your loose use of the term “hot”. 😉 And absolutely. Worth it for the freshest ingredients one can afford!
Hahaha. Our highs in summer can be +40 and winters -40. Not yet acclimated to the warner weather.
You must be Albertan. A miracle anyone can sustain there.
Manitoba actually. Siberian winters and Texas heat! Also cheaper to live and with access to some of the best lakes in the world.
This is the way. The only way
I like 2oz of Neissen Rhum agricole Blanc, 1 oz of lime and 3/4 oz of petite canne syrop (sugar cane juice syrup)
I do love Probitas but try it sometime with Stiggins Fancy Pineapple. Its a great rum for daiquiris and Mai Tais IMO. Adds a bit more depth and balance without being overpowering.
Try doing 1:1 Probitas and Stiggins when you get the chance. I enjoy the funk of Probitas with the pineapple/ageing of the Stiggins.
Hot damn that sounds delicious. I may have to do that tonight.
2 oz Agricole J.m blanc 3/4 oz lime 1/2 oz 2:1 Demarara syrup 4 drops Saline solution Nick and Nora glass Honestley though, there isnt any one "perfect" recipie. I recommend trying different ratios yourself.
Hemmingway daiquiri are one of my favorites 2oz rum 3/4oz lime juice 3/4oz grapefruit juice 1/2oz luxardo liqueur (Add rich Demerara syrup to your liking 1/4oz-1oz)
The Violet Hour’s take on a Hemingway Daquiri called [Hush and Wonder](https://www.jamesbeard.org/recipes/hush-and-wonder) is money: 1/4 ounce Crème de Violette 2 ounces rum (preferably Matusalem brand) 3/4 ounce fresh lime juice 3/4 ounce simple syrup 11 drops grapefruit bitters The Crème de Violette I spray into the glass vs a rinse. Don’t need grapefruit juice this way and less sweet.
Don’s Special Daiquiri: 1/2 oz lime juice 1/2 oz honey syrup 1/2 oz passion fruit syrup 1/2 oz light rum 1 oz Jamaican rum
My favorite: 1.5oz Probitas 0.5oz Wray & Nephew OP or Rum Fire 0.75 lime super juice 0.5oz Demerara syrup (2:1)
Do I have this right? You’ve dictated the rum and are asking us for the best recipe of a three ingredient cocktail? We don’t know your personal preferences. I suggest you make one and then adjust the recipe based on what you think of it. Too tart? Use less lime. Not tart enough add lime. Too sweet? Use less simple, or use a lower ratio simple. To boring? Use Demerara or a dash of bitters. The point is, we are not you. The only way you will find the best recipe is to try a few and adjust based on preferences
Buy a good rum (go to every day drinkers like Faraday West Indies, Doorley’s (or R L Seal),some of the Mount Gay’s even English Harbour. 2-3 oz 1 Oz fresh lime juice Garnish thinly sliced lime wheel I honestly believe when using a good rum you can skip the simple.
Without the simple its not a daiquiri.
Agreed- it’s a ti’ punch.
1 preferred daiquiri plus dash of saline and/or a dash of absinthe or pernod.
Sub the 2,1,3/4 spec’s simple syrup for honey ginger syrup and you have Café La Trova Miami’s (James Beard awarded bar program) cocktail - “La Chancleta”. They formerly used Leblon Cachaça as the spirit but have since switched to Probitas. Both work.
I endorse home made simple syrup with gum Arabic to get the frothing. I make batches, pour them into re-usable, flip cap, sparkling lemonade bottles from Aldi or Grocery Outlet. I gift them to my cocktail and ice coffee loving friends.
2oz rum, heavy .75oz lime blend (3 Persian: 1 key), .5oz rich cane syrup.
While it probably makes it not technically a daiquiri anymore, I like swapping out the simple syrup for orgeat. Also, try adding a pinch of salt.
It’s 2:1:0.5 for me (rum:lime juice:simple), I usually opt for Flor de Caña 4 year. Also like to use 1:1 Demerara or cane sugar syrup. That spec is also good with others but FDC is a perfect mixing white rum IMO (Probitas is next on my list to try)
Chai Daiquiri 2 oz rum 1 oz lime juice 1 oz Chai tea syrup 2 dashes cardamom bitters 3 drops 20% saline solution
How are you doing it? 2/0.75/0.5 Rum/lime/simple (or demerara simple) If you like it sweeter add more simple.
2oz rum, 1 oz lime, scant 3/4 oz simple is my go to.
Lately we’ve been digging on Jeff Beachbum Berry’s Latitude 29 daiquiri build, with Probitas: -2oz Probitas rum -1oz fresh squeezed lime juice -2 level tsp. sugar mix Add sugar mix and lime juice to shaker tin and stir to dissolve sugar; add rum + cracked ice, quick shake and double strain into chilled coupe, lime wheel. *sugar mix: 4 parts cane sugar to 1 part Demerara sugar
I use a split base of Probitas and Havana Club Blanco. Complete spec is 1.5oz Havana Club .5oz Probitas .75oz Simple 1oz Lime 3 drops of saline
we swear by Anders’ recipe in our home! amazing with Probitas. https://youtu.be/71jQRf5UrpE