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Jul 16, 2008 06:19 PM

Daiquiri craving

Not frozen, or fruity, just a basic, straight up, daiquiri. What rum do you like and what's a good recipe? TIA

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  1. 10 Cane is by far my favorite cocktail Rum. Angostura 1919 is what I drink with ice, but 10 Cane is my favorite for mixing.

    I like your style. I'm not a big fan of the blender as well, always preferring the shaker. It's funny too, because I'm constantly getting weird looks from friends when I introduce them to a Margarita or Daiquiri that isn't frozen. They're like "wow, I haven't had one of them, non-frozen before!"

    Anyway, here are a couple of my favorite's. 1. because they're simple and 2. because they're good.

    Straight Up Daiquiri.

    Around 4oz of 10 Cane. (I use over sized glasses)
    close to 2oz of fresh lime juice (or you can opt for Rose's lime juice.)
    If you go with the fresh lime juice, then throw in about a tea spoon of simple syrup. (sugar diluted in water)

    Throw it all in a shaker with some ice and ( I prefer to stir over shake, but it doesn't make a hill of beans really, I just don't like all the air introduced by shaking, I guess it's because I drink a lot of stirred gin martini's.) any way..... stir or shake it .... "WELL".

    El Presidente (I know you said "not fruity", but I really like this one and I don't over power it with the pineapple, I like to taste the rum most of all, so the pineapple is just a compliment rather then a cover.)

    4oz of 10 Cane
    1oz of lime juice
    a splash of Grenadine (just a little splash or it will take over)
    a couple of splashes of pineapple juice.

    I keep frozen pineapple juice in the freezer, so I'll always have some available when I need it.

    11 Replies
    1. re: theginguy

      I second the 10 Cane it is always a go to of mine as well. My recipe is a little different though.

      2 oz Rum (or Rhum Agricole if you have it)
      1 oz Lime Juice
      1/2 oz Demerara Sugar Simple Syrup

      Makes for a very nice Daiquiri with some more complex flavors from the Demerara sugar.

      1. re: ShadowedOne

        When I ordered a daiquiri at one of my favorite (serious) bars recently, the server said that they didn't make daiquiris b/c they didn't have a blender, so frozen daiquiris have apparently taken over. What I got was a rum gimlet but it didn't taste like a Daiquiri (maybe the proportions were wrong), so I want to know how to make them at home.

        OK, 10 Cane it is, but what's Rhum Agricole (I don't have it), and what's Demerara Sugar Simple Syrup and where can I get it?


        1. re: efdee

          You can make demerara simple syrup very easily (there's a reason they call it "simple"). Demerara is just a particular type of sugar; it's natural, less refined than white sugar, with large brown crystals and a molasses-like flavor. If you can't find it, try turbinado, raw sugar or even a 50/50 mix of white sugar and brown sugar. To make the simple syrup in a basic 1:1 ratio, just bring 1 cup of water mixed with 1 cup of sugar to a boil in a saucepan and let the sugar dissolve completely. Let it cool and put it in a jar. Done. If you like it thinner, just use more water.

          1. re: efdee

            FYI, Rhum Agricole is "agricultural rum" made in certain French colonies (appellation DOC for that name). It's made with raw sugarcane juice rather than molasses. Other rums are made in a similar fashion, including 10 Cane, Brazilian Cachaca, and some others. I think a "traditional" daiquiri would probably use a Cuban-style rum rather than an agricole, but I personally appreciate the extra flavor that 10 Cane brings to the party...

          2. re: ShadowedOne

            Sorry the delay in response, but at this point the other forum members have given the exact answers I would have given. By no means do you need demerara syrup to make a good daiquiri, nor do you need Rhum Agricole. Both simply give the drink more depth of flavor. One thing that is essential however, is freshly squeezed lime juice. The speed at which fresh juices degrade is quite startling.

            That said I will confess that I usually squeeze 3-4 limes at once and keep the juice in my fridge in a squeeze bottle for up to a week. The flavor is not as fresh after an hour or so, but I'm pretty lazy after working all day and the fridge juice works.

            Enjoy your Daiquiri, it's one of my favorites. You can also check out my blog, we discussed the Daiquiri a couple weeks ago.


            1. re: ShadowedOne

              Allow me to insert a plug for those two-handled cast-aluminum or enameled lime squeezers. We get the maximum amount of juice with the barest minimum of time and effort with one of these, and our consumption of fresh lime juice in mixed drinks (salad dressings, marinades, etc.) has skyrocketed since I bought one a few weeks ago.

              For the record, my recipe is 2 oz. rum (I usually go Mount Gay Eclipse for this drink), 1 oz. lime juice, 1/2 oz. simple syrup, shaken.

              1. re: BarmyFotheringayPhipps

                Barmy, Is that how they make Daiquiris at The Drones? Sorry but I couldn't resist : )

              2. re: ShadowedOne

                I enjoyed the Daiquiri discussion on your blog and am looking forward to the Grenadine recipe.

            2. re: theginguy

              I really hate to correct someone on this forum, but that's not an El Presidente, and the real drink is something quite amazing so I think it's worth it this time. I highly recommend the following extremely in-depth article on the topic:


              By the way, I prefer this drink with a darker/heavier rum than 10 Cane.

              1. re: davis_sq_pro

                Hmm..... Well now, that's an entirely different drink indeed.

                1-1/2 oz. rum
                3/4 oz. curacao
                3/4 oz. dry vermouth
                1/2 tsp of grenadine

                It's pretty darn good, absolutely different then my more "tropical" El Presidente.

                My recipe comes from my cocktail book which I've had for a long time now, I've already added this recipe right next to it. Thanks for the great tip.