Let’s quickly mix up one classic Daiquiri cocktail. There are a lot of variations here, but I prefer to use the official IBA proportions.:
9 parts of rum
5 parts lime juice
3 parts plain syrup
Pour all the ingredients into a shaker with ice. Shake until cool. Strain into a glass of your choice.
My notes:
This is one of the best rum-based cocktails, so its popularity is well-founded.
As already mentioned, there are a lot of variations. This cocktail can be customized in different ways to suit your taste. Add four parts lime instead of five and one part syrup instead of three if you like rum to dominate, for example. Or replace the syrup with pure sugar – less water means a more concentrated taste. Or remove the ice from the shaker. Or vice versa, throw a couple of cubes in a glass. More water means a longer drink! And so on – experiment.
Plus, remember that I cook sugar syrup in a sugar-to-water ratio of 2:1. Therefore, if you use a less sweet syrup, then it might be worth taking a little more of it to get a taste closer to mine.
And various fruits and berries, yes… Before shaking in a shaker with ice, the whole mixture can also be ground in a blender (without ice) along with your favorite gift of nature. Banana, strawberry, avocado, pineapple, or maybe all together – all this perfectly mixes with this cocktail. Plus, all these tutti-frutti give the Daiquiri the most unusual color.
I take the proportions relative to fruits and berries so that the weight of the fruit is equal to the volume of lime juice. That is, for 50 ml of juice, 50 grams of strawberries and bananas combined, for example… As little as possible. Of course, it is also quite possible to use their juice instead of the fruits themselves, without the pulp. The proportions, in principle, can be left the same – as much as lime juice. In any case, it may be worth reducing the amount of sugar syrup if, for example, we use sweet strawberries.
Or you can even add coffee or tea! No, seriously, you can even add tea. Some guys make syrup with tea, some throw tea bags into rum so that the rum is soaked in tea… To be honest, I haven’t tried anything like this myself. For now. It takes a lot of time and even more rum to try to cook all the variations of Daiquiri, and I don’t have the money to buy rum barrels. I promise that if I ever taste a Daiquiri with tea, I will definitely write about it.
In general, it is an extremely flexible cocktail. In any case, I advise you to buy a bottle of rum, lots of limes, sugar – and slowly adjust it to your taste. Cheers, comrades.
