The Daiquiri is a classic cocktail combining white rum, fresh lime juice, and simple syrup.
This simple trio of ingredients creates one of the most delicious classic drinks, and it’s also easy enough for anyone to make and enjoy at home!
History of the cocktail
Like many classic cocktails, some of it’s history is a little fuzzy. It’s said that the Daiquiri was invented in Cuba by an American mining engineer named Jennings Cox.
Apparently Cox was hosting a party when he ran out of gin and began instead mixing a blend of Bacardi rum, sugar, and fresh lime juice.
The name “Daiquiri” refers to the name of the beach nearby. No wonder it’s one of the best beach or poolside cocktails ever invented. For more about this classic cocktail’s history, check out this article on Difford’s Guide.
Daiquiris belong to the Sours cocktail family
I love sour-style cocktails. This cocktail recipe family uses a base spirit, a sweet component, and a sour component. (Many classic sours also employ egg whites for texture, but that’s another story.)
There are a variety of formulas out there for creating the perfect sour-style cocktail. Truthfully, there isn’t really one “right” way to make it. It all comes down to what tastes the most balanced in terms of liquor, sweet, and sour – which can vary a bit from person to person.
Why are there so many conflicting recipes for a ‘classic Daiquiri’?
Like many classic cocktails, a Google search for “classic Daiquiri recipe” pulls up tons of different recipes, each claiming to be the best or most authentic one.
For this reason, I want to explain the different possible ratios for a Daiquiri, and share the one I enjoy most.
So rather than one standard Daiquiri recipe, this post is here to help you decide what ratio of ingredients you might like best. Everyone is different, and while there are general rules of thumb for creating balanced cocktails, your taste might lean more to the strong, sweet, or sour side.
For our purposes, all that matters most is that you thoroughly enjoy your cocktail!
Daiquiri ingredient ratios
Some folks prefer a mix of 2 parts spirit, 1 part sweet, and 1 part sour. This makes for a very easy-sipping cocktail, but sometimes the flavor of the spirit is lost in the other ingredients.
Because of this, some prefer a ratio of 2 parts spirit, ¾ part sweet, and ¾ part sour (or even 2 to ½ to ½!) This ratio lets the flavor of the liquor shine through a bit more, while remaining balanced by the sweet and sour elements.
Now, you can make a sour-style cocktail with any spirit following this basic 2 parts to 3/4 part to 3/4 part template and it will probably taste pretty great.
However, each spirit and each brand of spirit is a bit different, and you may notice that the ratio needs to be tweaked accordingly.
Because rum is made from sugar, it has a natural sweetness that works well with a slightly stronger hit of sour citrus. For this reason, I often make Daiquiris with the following recipe:
- 2 parts white rum (spirit)
- 1 part lime juice (sour)
- ¾ part simple syrup (sweet)
However, if you prefer a slightly sweeter drink, use equal measures of lime and simple syrup.
If your rum is very flavorful and you like a slightly longer sipping drink, use the 2 to 1 to 1 ratio.
Ultimately, it is the rum that you use that will determine what ratio is just right. The recipe below is a nice starting point, and now you’ll know how to adjust it to your own taste!
Making simple syrup
Your grocery store likely sells it, but don’t bother buying simple syrup. It’s so easy to make at home and takes just a couple minutes. Simple syrup is a mix of equal parts sugar and water. Learn all about it in my Complete Guide to Simple Syrup.
Try these variations on the classic!
- Coconut Daiquiri
- Fassionola Daiquiri
- Jasmine Elderflower Daiquiri
- Strawberry Vanilla Daiquiri
- Banana Daiquiri
Classic Daiquiri Recipe
- 2 oz white rum
- 1 oz freshly squeezed lime juice
- ¾ oz simple syrup
- Add all ingredients to a cocktail shaker and fill 3/4 with ice.
- Shake until chilled, about 12 seconds. Strain into a coupe glass and garnish with a dehydrated lime wheel, if desired.