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Preparation
1. MUDDLE the mint, raspberries, sugar, simple syrup and yuzu juice in a mixing glass.
2. ADD ice and rum and shake vigorously.
3. STRAIN into a martini glass. Garnish with a sprig of mint and serve.
CLASSIC DAIQUIRÍ RECIPE
To make a classic Daiquirí, mix 1-1/2 ounces light rum, 2 tablespoons fresh lime juice and 1 teaspoon powdered or granulated sugar. Shake with ice and strain into a martini glass, or pour into an ice-filled collins glass.
There are many variations on the Daiquirí recipe which incorporate fruit, fruit juice or liqueur. One of our favorites uses 2 tablespoons of Triple Sec or other orange liqueur instead of the sugar.
DAIQUIRí HISTORY
A Daiquirí (pronounced DAK-uh-ree in English, but die-kee-REE in the native Taíno language) is a combination of rum, lime juice and sugar or other sweetener (we use agave nectar). It was invented around 1900 at the El Floridita bar in Havana, Cuba, by a group of American mining engineers. Rum, lime and sugar were plentiful. The original cocktail was served in a collins glass with cracked ice, with each of the ingredients poured over the ice. It later evolved into a shaker drink.
The name came from an iron mine in near Santiago, Cuba (there’s also a beach there called Daiquirí).
There are numerous Daiquirí variations, including the Yuzu Daiquirí above. The popular Caipirinha is a daquirí made using cachaça instead of rum. Cachaça, a Brazilian “cousin” to rum, is made from sugar cane juice. Rum is distilled from molasses, a by-product of the sugar refining process.
Find more cocktail recipes in our Cocktails & Spirits Section.
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