Tag Archives: daiquiri recipes

Drink of the Week: Classic Daiquiri

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.

And don't get me started on the misplaced apostrophe!

And don’t get me started on the misplaced apostrophe! (But I love this invite and the fact that I drew my dad serving beer from a keg.)

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!).

Contents of the yellow cup? Neon-pink Strawberry "Dacqueri" of course.

Contents of the yellow cup? Neon-pink strawberry “dacqueri”. (Please excuse the photo resolution — it’s what happens when you take a photo of an old Kodak print with your iPhone.)

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.

In my opinion, adding egg white to the classic daiquiri smooths out its edges and helps the flavours co-mingle.

In my opinion, adding egg white to the classic daiquiri smooths out its edges and helps the flavours co-mingle.

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.

Drink of the Week: Mango Daiquiri

I’m not sure whether a mango daiquiri will be on the menu at our Ixtapa hotel, but I sure liked this one from Barbados. I know, it’s blended (a no-no, in mixology circles), but the fact it uses fresh mango kind of necessitates a blender. Plus all that blending sure makes it photogenic:

No umbrella, but you get the picture. Me, a swim-up bar at sunset, and a mango daiquiri.

See the beads of condensation on the glass? It’s cold, which is what you want when it’s 32C in the sun. It also has that balance of tart and sweet that I love. I’m sorry, margarita, but sometimes a gal needs to order something girlier — and a wee bit sweeter — at the swim-up bar.

Mango Daiquiri

  • 1  diced mango
  • 4 oz water
  • 2-1/2 oz simple syrup
  • 1-1/2 oz dark rum
  • Scoop ice

Blend ingredients together in a blender. Pour into a hurricane glass, garnish with a mini umbrella and serve.

— Recipe courtesy Tramayne Primus, Hilton Barbados