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My perfect ratio of a classic Daiquiri

By Bastian Heuser

There are as many recipes for a Daiquiri as there are limes in this world and a lot of them prove to make a fine drink. But which is the best recipe? Is there such a thing? I believe not. Taste is far from objective and whatever tastes well to me might taste awful to someone else. So the following recipe has proven to be MY favourite Daiquiri recipe. Will it be yours as well? You will have to try it out to find out!

2 bar spoons caster or cane sugar (Bonzer spoon, 5ml)

25 ml of freshly squeezed lime juice

60 ml of white ACR Caribbean rum

Put all ingredients in the shaker and stir until sugar is almost dissolved. Fill up shaker with cubed ice (preferably not double frozen, if ice is too cold or double frozen add a bit of crushed ice for further dilution). Give it a real long and intense shake for approx. 15 seconds, fine strain in a chilled coupette and enjoy!

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For me it doesn’t make a difference if you use regular caster or white cane sugar. I’ve never been able to taste a difference in these sugars. In a daiquiri, rum and lime dominate the taste, the sugar plays more of a binding and structural role.

What does make a big difference to me is, if you use sugar in solid (crystallized or amorph) shape or as syrup. Why does it make a difference? If you use sugar as a syrup it has more volume, and it will of course add more dilution to the Daiquiri. Solid sugar will actually do the reverse. It will bind liquid and therefore makes for a denser “thicker” drink. And this is what you should be looking for especially if using a splendid Authentic Caribbean rum as I’ve suggested.

While using a light white rum I prefer a crisp, slightly tart taste in a daiquiri but I do enjoy my daiquiris with aged rums as well from time to time. While I stick to the amounts of lime juice and rum I usually adjust the amount of sugar a wee bit. The wood influence on an aged rum adds a fair amount of tannin to the liquid and I found that at a certain point acidity and tannins do not work well together. So another half spoon of sugar to the equation usually helps for a slight sweeter but more round daiquiri.

But always remember: there is no such thing as universal taste. We all taste differently, therefore bear in mind that this is my perfect ratio for a daiquiri but it well may not be yours!

 

 

‘The views expressed above are the opinions of the writer and do not necessarily represent the views of WIRSPA Inc.’

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