The Daiquiri Situation

A few weeks ago, I made an astonishingly simple, but satisfying mixed drink. Yes, a Daiquiri. Tonight, I made a few that just did not have that same magic. It makes me wonder, which recipe did I originally use. Looking through my many books, it seems there are many variations. This evening, I used the Don Lee/Will Wilmot recipe with La Favorite Vieux Rhum Agricole, and then Brugal Gold. I love La Favorite, but I suppose Agricoles just don't have the profile for a Daiquiri. It is probably best neat or on the rocks.

The Fine Art of Mixing Drinks by David A. Embury (p. 126)

2 oz White Cuban-style Rum

1/2 oz Lime Juice

1/4 oz Simple Syrup

Imbimbe! by David Wondrich (p. 228)

2 oz (Bacaradi) Rum

Juice of half a lime

1 tsp (Gum) Syrup

Killer Cocktails by David Wondrich (p. 28)

2 oz White Cuban-style Rum

1/2 oz Lime Juice

1/2 tsp Superfine Sugar

Mr. Boston Official Bartender's Guide 2008 (p. 29 )

2 oz Light Rum

1/2 oz Lime Juice

1 tsp Bar Sugar

The Essential Cocktail by Dale DeGroff (p. 124)

1.5 oz White Rum

3/4 oz Lime Juice

1 oz Simple Syrup

Handout from my class at Astor with Don Lee and Will Wilmot of PDT

2 oz Rum

3/4 oz Lime Juice

3/4 oz Simple Syrup

The Essential Bartender's Guide by Robert Hess (p. 146)

2 oz Light Rum

1/2 oz Lime Juice

3/4 oz Simple Syrup

The Joy of Mixology by Gary Regan (p. 245)

2 oz Light Rum

1 oz Lime Juice

1/2 oz Simple Syrup