My daiquiri

Lynnda Cloutier


You may not normally sweeten cocktails, but you may find that when it comes to rum, a little sugar, especially when lime juice is present, nicely balances the flavor. This best-known of rum drinks is generally attributed to one Jennings Cox, a mining engineer stationed in Santiago, Cuba, in the sizzling summer of 1898. While he may have originally concocted it to fight a malarial infection and scurvy, a properly made daiquiri these days is not, in the strict sense, medicinal. This semi-classic version is potent and more than a little reminiscent of a margarita. source unknown


★★★★★ 1 vote



Add to Grocery List

  • ·
    wedge of lime
  • ·
    granulated sugar on a small plate
  • ·
    3 ounces gold rum
  • ·
    1 1/2 ounces fresh lime juice
  • ·
    1 1/2 teaspoons superfine sugar
  • ·
    1 teaspoon curaçao or other orange liqueur

How to Make My daiquiri


  1. run the lime wedge around the rim of the stemmed cocktail glass. Dip the moistened rim in the sugar on a plate. Set the lime wedge and the glass aside.
    In a cocktail shaker, mix the rum, lime juice, superfine sugar, and Curaçao. Stir with a long spoon to dissolve the sugar. Add ice cubes to fill the shaker about half-full and shake well.
    Half fill the prepared glass with crushed ice if desired. Strain the daiquiri into the glass, squeeze the lime wedge into the cocktail, discard, and serve at once.

Printable Recipe Card

About My daiquiri

Course/Dish: Cocktails

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