Bacardi Daiquiri

[Count Silvio]

In September I was at the Bacardi hosted Daiquiri 100th Anniversary party at the astonishing Marble Bar in Sydney enjoying the finest Daiquiris I've ever had. The best one was made by David Cordoba, the global brand ambassador of Bacardi. It was the most balanced Daiquiri I've ever had, even the colour was different when comparing it side by side to other Daiquiris!

Here is my final report of the event. (http://www.refinedvices.com/bacardi-daiquiri-100th-anniversary)

[Edward Hamilton]

Thanks for sharing your experience. I've had some good daiquiris and others that were memorable for other reasons. I look forward to comparing notes in the future.

[Count Silvio]

Usually the Daiquiris I get are way too sour. Funnily enough I've never had one that is too sweet.

I am often left with a heartburn after drinking a couple of Daiquiris that are made too sour. I guess most bartenders use too much lime juice and perhaps there is a lack of dilution from the ice in the shaker.

It is such a simple drink but so easy to get wrong.

[jrl915]

Count Silvio,

I have been unhappy with every daiquiri I have made (using a number of different white rums). Usually, too strong and too sour. Do you recommend pouring the entire contents of the shaker into the glass, rather than straining it, in order to get slightly more dilution?

[Count Silvio]

I guess experimentation is the key here to getting it right. I always double strain.

Maybe you can use half the lime you're typically using in your drinks and cutting back on the booze a little bit.

[jjwest]

Like a Mai Tai, experimenting with various rums to get the right combo. Some of the rums for a classic daiquiri that I particularly enjoy are Oronoco, Cockspur 12, Mt. Gay Sugar Cane, and almost any Havana Club (especially the Havana Club Barrel Proof when I can get it).

If getting the lime right is a problem, avoid the temptation to fresh squeeze into your shaker. Best to squeeze enough limes ahead of time for a few drinks and carefully measure how much you add to your drink.

Also, shake it well. Lazy or half heated shaking simply does not give the drink enough melt for proper dilution. If all your ingredients and measures are by the book, a better shake will make a huge difference.

[RonJames]

story was great count! That Marble bar looks like a bar worth traveling to visit!

FDC 4YR Dry 2 1/2oz
1/2oz simple syrup (i know, i should use sugar traditionally)
squeeze 1/2 lime
cover with ice in a shaker and shake till its just tolerable to touch
strain with NO garnish

[Tabuzak]

Astor Center offered a series of courses on Mixology taught by bartenders from the venerable PDT bar in NYC a few years back.

They gave proportions for a balanced sour cocktail, such as the daiquiri, as

2 oz. spirit
3/4 oz. sour (fresh squeeezed lime or lemon juice)
3/4 oz. sweet ( 1:1 simple syrup)

In the case of the daiquiri,they recommended

2 oz. white agricole rum
3/4 oz. fresh squeezed lime (strained is good)
3/4 oz. simple syrup

For my palate, these proportions are ideal. They recommended tilting the balance between sweet and sour for customers who have a preference for either direction.

Count, if you find standard bar daiquiris to be on the sour side, I would give these measurements a shot. I often see 2 oz. rum 1 oz. lime 1/2 oz. simple in bar books and I find that way too tart.

-Jack

[Tabuzak]

I meant "rhum agricole" of course.

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BTW, I find a really tasty twist on the agricole daiquiri is to, believe it or not, throw in some Wray & Nephew Overproof. So hat would be

1 oz. Neisson Blanc
1 oz. Wray & Nephew overproof
3/4 oz. fresh lime juice
3/4 oz. simple syrup

[D.B.Cooper]

I find that limes will come in different levels of flavor depending on growing conditions and strain.

Besides finding the right rum(s) sample a bit of the drink with a straw. Add a little more lime or syrup depending on your taste that way you will get the right "balance". Do not get fixated on the measurements.

[Tabuzak]

Yes, I agree that it pays to taste and adjust. Fresh produce like limes can vary.

Accurate measurement and a knowledge of proportions is essential for consistant quality, however, when making cocktails.

I wouldn't free pour then try to fix it later, certainly.

[Edward Hamilton]

Yes, I agree that it pays to taste and adjust. Fresh produce like limes can vary.

Accurate measurement and a knowledge of proportions is essential for consistant quality, however, when making cocktails.

I wouldn't free pour then try to fix it later, certainly.

I've never had much luck fixing cocktails. Measuring and practice are essential.

[Arctic Wolf]

I seem to have good luck with my Daiquiris. I use a 1:2:3 method of construction

1 part sugar syrup
2 parts fresh lime juice
3 parts rum (80 proof)

I shake with 4 large ice cubes, strain once and enjoy.

My construction happens to be very similar to the IBA official construction which is

4.5 parts white rum
2 parts fresh lime
1 part Gomme syrup

I think may bartenders use Lime cordial which is much different than fresh lime and has a kind of bitter/sour taste and lacks the nice citrus bite of fresh lime. I also find the bartenders (in my locale at least) do not use enough sugar.

[Tabuzak]

I've never had much luck fixing cocktails. Measuring and practice are essential.

Honestly, I think I only had to add some more simple to a daiquiri once out of the hundreds I have made with the recipe I posted above. I admit that I never straw test my drinks. It's good practice for a bartender, however.

Ironically, I was at a bar last night, and I ordered a daiquiri made with Smith and Cross. The server admitted she straw tasted it, but just because she
was curious how it would taste.

All that got a sample concurred it was an excellent cocktail!

[Count Silvio]

I seem to have good luck with my Daiquiris. I use a 1:2:3 method of construction

1 part sugar syrup
2 parts fresh lime juice
3 parts rum (80 proof)

I shake with 4 large ice cubes, strain once and enjoy.

My construction happens to be very similar to the IBA official construction which is

4.5 parts white rum
2 parts fresh lime
1 part Gomme syrup

I think may bartenders use Lime cordial which is much different than fresh lime and has a kind of bitter/sour taste and lacks the nice citrus bite of fresh lime. I also find the bartenders (in my locale at least) do not use enough sugar.

Many bars do use the cordial and it disappoints me because the next thing I see is they put a real lime wedge in someones drink as a garnish.

In other news I will be reviewing the Bacardi Superior Heritage Limited Edition on RV, soon hopefully, and will attempt to make the best Daiquiri I can with it.

[Arctic Wolf]

In other news I will be reviewing the Bacardi Superior Heritage Limited Edition on RV, soon hopefully, and will attempt to make the best Daiquiri I can with it.

Tonight I am opening a brand new bottle of Brugal Titanium which Daveem presented me with as a Christmas Present (he bought it in the Dominican). The First cocktail I am trying is a daiquiri. Hopefully it is the best I have tasted as well.

Cheers Tatu!

[jrl915]

Tabuzak,

I tried a daiquiri with your suggested proportions and Flor de Cana 4 yr old Exra Dry, and it was the best daiquiri I've made to date. Thanks for the recommendation. I also tried my first Hemingway Daiquiri, and now I know why he liked it so much. Very good.

[Tabuzak]

Tabuzak,

I tried a daiquiri with your suggested proportions and Flor de Cana 4 yr old Exra Dry, and it was the best daiquiri I've made to date. Thanks for the recommendation. I also tried my first Hemingway Daiquiri, and now I know why he liked it so much. Very good.

You are welcome!

and thanks for the Flor de Cana 4 daiquiri idea...

-Jack

[wetland10]

I agree that Flor de Cana was the best one I have had yet. I have been making it that way all year.

Wayne

[Tabuzak]

My go to daiquiri is with Neisson Blanc, but I will try just about any rum that way.

Besides tasting straight up, I like subjecting rums to ti punches, corn 'n' oils, and daiquiris.