Recipes and Food
6 Delicious Daiquiri Recipes
When it comes to cocktails, the origin story of many classics is hard to track down, but that’s not the case with the daiquiri. This simple rum-based cocktail was created in 1896 by Jennings Cox, an American engineer who lived and worked in Cuba after the Spanish-American War. Apparently, Cox fancied himself a fantastic host and ran out of gin during a dinner party, so he quickly used the ingredients he had on hand to make drinks for his guests — rum, limes, and sugar (there’s no shortage of these in Cuba) — and named it after a nearby port town, Daiquiri, Cuba.
National Daiquiri Day is celebrated on July 19, right in the middle of summer, which is an ideal time to sip on this wonderfully refreshing drink. Though it began as a simple cocktail with rum, lime, and sugar, it has now evolved to many variations.
Here are six fun daiquiris to enjoy on this tasty holiday. Cheers!
BACARDÍ Daiquiriusing BACARDI Superior Rum
Rum, lime, and sugar go way back in the Caribbean. The classic daiquiri brings them together in a perfect blend of BACARDÍ Superior Rum, the crispness of fruit and the sweetness of sugar. Serve it ice-cold for a bracingly refreshing drink.
- 2 oz. BACARDÍ Superior Rum
- 1 oz. freshly squeezed lime juice
- 2 tsp. sugar
Method: Place sugar and freshly pressed lime juice into a cocktail shaker and stir until the sugar has dissolved. Then pour in the BACARDÍ Superior Rum and fill the shaker with half-cubed ice, followed by some half-crushed ice. Place the lid on the shaker and shake vigorously until thoroughly chilled. Finally, strain through a fine tea strainer into a chilled coupe.
Perhaps one of the most well-known versions of the daiquiri. Once Cox’s daiquiri gained recognition, a bartender at an iconic little bar in Havana called Floridita (it still exists today) was playing with the original recipe to create a frozen version. While headed to the restroom, legendary writer Ernest Hemingway sampled the beverage and asked to have one with no sugar, double rum. While that’s not quite something everyone can handle, a modified version was made and named after Hemingway.
- 2 oz. white rum
- .75 oz. lime juice
- .5 oz. maraschino liqueur
- .5 oz. ruby red grapefruit juice (freshly squeezed, if possible)
- Lime wedge (for garnish)
Method: Combine all ingredients in a cocktail shaker filled with ice. Shake until well chilled. Double-strain into a coupe glass. Garnish with a lime wedge.
Coconut Pineapple Daiquiriusing Kōloa Rum
Kōloa Rum Company was established in Hawaii in 2009 and produces artisanal, single-batch Hawaiian rum and ready-to-drink cocktails. For more cocktail recipes and information on Koloa Rum, visit its website or follow it on Instagram @KoloaRum.
- 1.5 oz. Kōloa Coconut Rum
- .5 oz. Kōloa Dark Rum
- .5 oz. pineapple liqueur
- .5 oz pineapple juice
- .5 oz simple syrup
Method: Add all ingredients together with ice. Shake and strain into a coupe glass. Garnish with a fresh pineapple wedge and pineapple leaf.
Yuzu Daiquiriusing TYKU Sake
TYKU is the leader in premium sake. Made from only four natural ingredients — premium non-GMO rice, pure soft water, yeast, and handmade koji — TYKU is gluten-free, sulfite-free, tannin-free, and five times less acidic than wine. TYKU Sake is crafted at the famed Umenoyado Brewery right in the heart of Nara, Japan, which is considered the birthplace of sake.
- 1.5 oz. TYKU Junmai Sake
- .5 oz. simple syrup
- .5 oz. yuzu lime juice
Method: Mix all ingredients into a glass. Stir, then garnish with a lime wedge.
Watermelon Daiquiriusing Ten to One Rum
Trinidadian founder and CEO Marc Farrell set out to reinvigorate the way people taste, experience, and talk about rum by launching a premium brand called Ten to One. This one did away with the tired old pirate and plantation tropes to instead genuinely reflect his Caribbean heritage.
- 2.5 oz. Ten To One White Rum
- 1.5 oz. watermelon juice
- .5 oz. lime juice
- .25 oz. agave nectar
Method: Salt half of the rim of your glass. Add ingredients to the shaker with ice and shake vigorously. Strain and serve up or on ice. Garnish with a slice of watermelon.