Most daiquiri recipes call for fairly high ratio of lime juice and simple syrup to rum, – like 2 oz rum to 1 oz lime juice, and 1/2 to 3/4 oz of simple syrup.
But there are two problems with this. One, you can’t just use one recipe and sub out any kind of rum – some rums won’t standup to the big flavor of the lime and syrup as well as others. Two – don’t you want to taste the flavor of the rum in a good daiquiri? If so, these ratios are likely to cover up the rum flavor – it’s for this reason that I like to tone down the lime and simple syrup a bit.
Here’s the recipe I used to make the best daiquiri I’ve ever made. Why is it the best? It allows the flavors in the rum to shine through but with a balanced amount of lime juice and simple syrup – just enough to get their flavors as well.
How to always make the best daiquiri
If I were to use a different rum, like a Wray and Nephew, Rum-Bar, Hamilton Pot Still, Smith & Cross, or Privateer, my ratios would need to change. So my biggest recommendation is to taste as you go, like you would if you were cooking a meal.
Before adding any ice or egg white to your shaker, add your rum, but start with less lime and simple than you think you’ll need. Give it a quick shake, and taste. Are the flavors balanced or are you getting too much lime? To much sugar? Adjust as needed – then add your ice and egg white and proceed with the final shake!
- 2 oz Probitas Rum (this is a blend of slightly funky Jamaican pot still rum from Hampden and column still rum from Foursquare in Barbados).
- 1/2 oz fresh squeezed lime juice
- 1/2 oz simple syrup
- 1 egg white (optional)
Add all of the ingredients to your shaker with ice and shake – then shake again to get that egg white really worked up and foamy. Strain and serve.
- Worthy Park Rum-Bar: 2oz rum, 3/4 oz lime, 3/4 oz simple
- The Real McCoy 12 yr: 2oz rum, 1/2 oz lime, 1/2 os simple