If I had a Daiquiri glass you'd have convinced me to try a Daiquiri.
A coffee mug works.
Maybe, but, well, now -- thanks to replacements.com -- I have a proper Daiquiri vessel. Call me a Daiquiri virgin, a Daiquiri (however you pronounce it) has never before passed my lips.
For my first Daiquiri I took an idea from Rafa, but I confess it was a hard day and my reading comprehension suffered. Rafa called for 1/2 oz W&N Overproof. I somehow saw that as 1 oz. Plus the W&N pouring top thingy messed me up, so the final result was more like:
1 oz Barbancourt 5 star
1 1/4 oz Wray & Nephew Overproof
3/4 lime juice
1/4 oz syrup
And it looks so pretty! After shaking I had 4 oz liquid which just fit nicely in my new (previously owned) 5 oz coupe. I think the drink would have been even better had I properly read the recipe. However I can't complain it's weak. (And if I didn't mention, it's my first time.)
By the way, I notice Dale Degroff in Craft of the Cocktail calls for 1 oz of syrup to 1 1/2 oz of rum. What's up with that? I would find that much sugar hard to get down, I think. For the Daiquiri is there such a thing as an original recipe?
Edit: it seems the drink is even better after it has warmed up a bit. The wonderful flavors are more distinct and the rich sweetness of the syrup lingers. (I use feste's gomme, which in my opinion works much better here than in a mai tai.) I could learn to like this.
Edited by JoNorvelleWalker, 22 November 2013 - 07:53 PM.