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Old 12-02-2010, 06:19 PM   #11
Tabuzak
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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.
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Old 12-02-2010, 09:19 PM   #12
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Originally Posted by Tabuzak View Post
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.
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Old 12-02-2010, 09:39 PM   #13
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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.
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Old 12-03-2010, 10:08 AM   #14
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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!
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Old 12-03-2010, 10:07 PM   #15
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Quote:
Originally Posted by Arctic Wolf View Post
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.
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Old 12-03-2010, 11:30 PM   #16
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Originally Posted by Count Silvio View Post
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!
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Old 12-06-2010, 05:23 PM   #17
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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.
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Old 12-06-2010, 05:48 PM   #18
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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
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Old 12-07-2010, 02:37 PM   #19
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I agree that Flor de Cana was the best one I have had yet. I have been making it that way all year.

Wayne
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Old 12-07-2010, 02:57 PM   #20
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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.
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