Bacardi Daiquiri

[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]

Originally Posted by 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.

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]

Originally Posted by Edward Hamilton

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]

Originally Posted by 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.

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]

Originally Posted by Count Silvio

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]

Originally Posted by 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.

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.