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DRINKS

Daiquiri

Three ingredients, shaken hard, fine-strained -- the original Cuban formula, no fruit puree in sight.

OriginCuban, classic
Active5 min
Total5 min
EquipmentCocktail shaker, jigger, fine strainer, chilled coupe
Method
SHAKEN
Hard shake -- it is a citrus drink
Ice
STANDARD
Full shaker of cubes
Dilution
~20-25%
10-12 sec shake
Glass
COUPE
Up, chilled
1 · SHAKE 2 · FINE STRAIN 3 · SERVE
2 oz ≈ 59 mL white rum Into the shaker. Fill with ice, shake hard 10-12 sec. Fine strain into the chilled coupe. Straight away, bare -- no garnish.
1 oz ≈ 30 mL fresh lime juice Into the shaker with the rum.
3/4 oz ≈ 22 mL simple syrup (1:1) Into the shaker with the rum.
to fill ice, cubed Fill the shaker.
Protein
Produce
Dairy & Egg
Pantry & Grain
Spice & Seasoning
Liquid & Fat

Notes

Chill the coupe ahead. There is no ice in the glass and nothing carbonated to hide behind -- the glass is the only thing keeping this cold after the strain.
"Original" means the 1900s Cuban formula. Rum, lime, sugar. This predates and is unrelated to the blended frozen fruit drinks the name usually conjures -- a different category entirely.
No garnish is correct, not an omission. A lime wheel is a modern bar habit, not part of the original recipe.
Serve it fast. Nothing here falls back on carbonation or bitters once it warms. The shake-to-glass window matters more than in almost any other drink in this collection.
Ratio flexes with the rum. Funkier, drier Jamaican-style white rums want the full 3/4 oz of syrup; a soft neutral rum can drop to 1/2 oz.
Adapted Classic, credited to Jennings Cox, an American mining engineer working near Daiquiri, Cuba, c. 1900s, who mixed local rum with lime and sugar when the whiskey ran short. https://www.diffordsguide.com/cocktails/recipe/16/daiquiri