Daiquiri

The classic Daiquiri is a simple yet harmonious balance of rum, freshly squeezed lime juice, and sugar.

Daiquiri's three-ingredient, citrus-forward formula firmly plants it in the sour family of cocktails, a category of drinks that includes the Margarita and the Mojito. It often follows the 2:1:1 template, also known as the "golden ratio," which is two parts base spirit, one part sweet, and one part sour.

The origins of the Daiquiri

Rum, sugar, and lime were readily available in Cuba, and in the greater Caribbean, and were likely consumed together for generations before. However, the first recorded mention of the Daiquiri dates to the late 1800s when Jennings Cox, an American engineer living in Cuba toward the end of the Spanish-American war, served the cocktail during a party. It is said that Cox mixed rum, lime juice, and brown sugar, poured it over ice in a tall glass, and named it a Daiquiri after a small mining town nearby. It quickly popularized in the area.

After the turn of the 20th century, the Daiquiri made its way to the United States, specifically to Washington D.C. to the Army and Navy Club. In 1914, the drink made a pivotal transition to the Daiquiri we know and love today: brown sugar was switched to more mellow white sugar, and the drink was often served "up" in a coupe glass instead of over ice. The combination of high-quality rum, freshly squeezed lime juice, and sugar results in a balanced, refreshing cocktail that evokes warm weather and sunny skies.

What makes the Daiquiri work

Regardless of how delicious it may be, the iconic vat of brightly colored, strawberry or pineapple-flavored frozen Daiquiri churning in a slushy machine behind the bar at your all-inclusive resort is a far cry from the original cocktail's roots.

The classic three-ingredient Daiquiri, the most famous of all rum cocktail creations, is elegant and timeless in its simplicity. The few ingredients can also be deceptive, as balance is crucial but tricky. The drink is often a litmus test for cocktail aficionados. To guarantee the proper balance when mixing with a variety of rum styles, taste as you go, try making a rich simple syrup (twice as much sugar) to alter the mouthfeel, or use demerara sugar in your syrup for a richer and more complex flavor profile. Always use freshly squeezed lime juice and adjust the acid level to taste.