The daiquiri is actually a very refined drink and one of the best tests of a barkeep’s skill in terms of balance, technique and dilution. This recipe is from the late Sasha Petraske of NYC bar Milk & Honey. He doesn’t tell us to use 3/4 oz. of simple syrup – instead, he gives a range dependent on how acidic your specific lime tastes at the time the cocktail is made. His book, Regarding Cocktails, was published posthumously by his wife, and from what I’ve heard, truly captures the kind, gentle, and exacting person he was in life.
Ingredients
- 2 oz Light Rum
- 7/8 – 1 oz Fresh Squeezed Lime Juice to Taste
- 3/4 oz Simple Syrup
Method
- Combine rum, juice and simple syrup in your shaker.
- Add a 2-inch cube of ice and shake vigorously until the drink is sufficiently chilled and diluted.
- Strain into a chilled coupe.
- Express twist over drink, rub along rim, and garnish