The Daiquiri has been used and abused. It’s now synonymous with the frosty blended drinks lugged around in tall plastic sippy cups by drunken bachelorette parties in Vegas, instead of the booze-forward cocktail it actually is. Originally consisting of lime, sugar, and light rum, over the years the drink has been bastardized to include all manner of sickening syrups and sweet and sour mixes. 

The drink originally hails from Cuba but was created by American engineer Jennings Cox. The drink was exported to the United States in the early 1900s. The daiquiri was originally served in a tall glass with cracked ice, with sugar, the juice of several limes, and several ounces of white rum. This is still the way it is often served in Cuba, and Hemmingway was infamous for liking his daquiris extra boozy (for our dark Hemmingway daquiri article, follow this link). 

I’m a fan of funky Jamaican rums, and I like making daiquiris with J Wray and Nephews and with Rum Fire, but I’ve made daquiris with everything from aged rums (tends to be too sweet for my palette now) to funky young rums. 

Daiquiri in front of limes and next to bottle of rum
One version of the daquiri I made with Angostura 1919.
Cocktail in a long stemmed glass with a lime garnish


  • 2 oz White Rum
  • 1 oz Fresh Lime Juice
  • .75 oz 1:1 Simple Syrup


Cocktail Glass


  • Add all ingredients to a shaker, shake and strain
  • Garnish with a lime wedge

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