Cocktails
Caribbean
CaribbeanDaiquiri
A crisp, clean three-ingredient rum sour. The tiers climb from bottled lime and value rum to a split-base of aged and overproof rum balanced with rich sugar syrup.
Vegan
Gluten-free
Dairy-free
Nut-free
Contains alcohol
Ultimate version
A split base of aged and overproof rum with rich demerara syrup and a lime oil finish.
Per serving£5.20
Total cost£5.20
Time11 min
Ingredients for 1
- Base
- 45 ml lightly aged Cuban or Jamaican rum
- 15 ml overproof white rum , 63%
- 22 ml lime juice , freshly squeezed and chilled
- 12 ml rich demerara syrup , 2:1
- 1 pinch sea salt
- block ice , for shaking
- Garnish
- 1 lime , for peel oils
Method
- Make a rich demerara syrup by dissolving two parts demerara sugar in one part hot water, then chill thoroughly.
- Freeze a coupe glass and crack a large block of ice into clean shards for shaking.
- Combine both rums, the chilled lime juice, demerara syrup and a tiny pinch of sea salt in the shaker.
- Add the ice and shake very hard for around twelve seconds to chill without over-diluting.
- Double strain into the frozen coupe.
- Express a swathe of lime peel over the surface, discard the peel and serve immediately.
Equipment
- cocktail shaker
- hawthorne strainer
- fine strainer
- coupe glass
- citrus peeler
The three ways, side by side
Budget
Value white rum, bottled lime juice and granulated sugar, shaken hard.
Better
Proper Cuban-style white rum, fresh lime and homemade sugar syrup.
Ultimate
A split base of aged and overproof rum with rich demerara syrup and a lime oil finish.
