Back in the late 1980s I used to throw a “Dacqueri” party at my house every summer when my parents were out of town. I don’t know what’s worse: the fact that I misspelled the word daiquiri on party invitations, or that my daiquiris — being too-sweet and neon-coloured and slushy — were, in fact, poor shadows of Cuba’s classic cocktail.
Of course, my high school pals drank my “dacqueri’s” anyway and didn’t seem to care that they were abominations. I blame it on the 80s. And my poncho from Mexico. And also those frozen Bacardi mixer canisters you could buy at Safeway (just add rum!).
The good news is I finally have a chance to redeem myself a quarter century later through the written word. I’m writing about real daiquiris for an upcoming issue of up! magazine, and it’s given me a grand excuse to learn about the tropical tipple and try my hand at making this simple sip.
And simple, it is. Lime juice, granulated sugar (or simple syrup) and aged white rum. Since I love sours I took the liberty of adding egg white to help bind the ingredients and smooth out the flavours. Not only is the resulting daiquiri sour perfectly balanced between strong, sweet and sour, it looks much better served in a martini glass.
Classic Daiquiri Sour
- 2 oz Havana Club 3-Year-old white rum
- 3/4 oz fresh lime juice
- 1/2 oz simple syrup
- 1/2 oz egg white
Method: Combine ingredients in a cocktail shaker with two ice cubes and shake until ice has dissolved and shaker feels heavy. Pout contents into a coupe glass or martini glass.