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Danne

The Daiquiri

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Thanks for spreading the Good News, Rafa.

I have been known to go door to door, dressed dourly in pressed slats and black tie, with a shaker in hand and a leather-bound Savoy tucked under an arm, ringing door bells and spreading the good word...

Surely someone is making straight-up Daiquiris tonight. Ratios? Rum? I'll be shaking a 2:1:1 in a bit....

I ended up enjoying a straight Daiquiri with 1 oz Barbancourt 8 yr | 1/2 oz Wray & Nephew White Overproof | 3/4 oz lime juice | 1 teaspoon sugar. Tart, dry, refreshing, deep, funky, delicious.

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What's the 1:1 SS equivalent of a teaspoon of superfine sugar?

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I believe 1:1 simple usually ends up having about 1.5x the volume of the sugar that goes into it (e.g., one cup each of sugar and water will yield ~1.5 cups of syrup), so about half a tablespoon.

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my favorite way to make daiquiris is to use a gram measure of sugar per ounce of lime juice. my daiquiris looks like this:

2 oz. rum

1 oz. lime

8 grams of sugar

I just put the first two ingredients on the kitchen scale and zero. for the next drink you stay with 8 or go to 7 or 9 or any fraction in between.

or you can take your favorite spoonful and see what it weights in grams.

when you are drunk but still making drinks I find using grams to be easier.

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I have been known to go door to door, dressed dourly in pressed slats and black tie, with a shaker in hand and a leather-bound Savoy tucked under an arm, ringing door bells and spreading the good word...

... proclaiming the Holy Spirit.

Good at jokes, me. :unsure:

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I have been known to go door to door, dressed dourly in pressed slats and black tie, with a shaker in hand and a leather-bound Savoy tucked under an arm, ringing door bells and spreading the good word...

... proclaiming the Holy Spirit.

Good at jokes, me. :unsure:

Well, I laughed.

I also misspelled "slacks," though, so adjust the value of my laughter accordingly.

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1 1/2 oz Creole Shrubb

1 oz Cynar

3/4 lime juice

Not sure if it counts as a(n orange) Daiquiri, but this was fun.

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It's got rum and lime and sugar and, uh, other things!

Alright it ain't no daiquiri. Don't mean I'm not gonna call it the Daq l'Orange.

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I am also in Daiquiri mode. Last night I tried the Oh Gosh from Tony Conigliaro’s Cocktail Lab with aged white rum, triple sec, lime juice, simple syrup. It's an orange-flavored Daiquiri, a bit similar to the Daiquiri No. 2. The cocktail is well balanced but I struggled a bit with the large amount of triple sec. I still prefer a classic Daiquiri. In any case, it went down very easily.

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Edited by FrogPrincesse (log)

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Hemingway

Ratios!

Had a Honeysuckle (honey Daiquiri) with Banks 5 Island and black sage honey and a drop of orange flower water. Delicious, fruity, a little savory.

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Hemingway

Ratios!

Had a Honeysuckle (honey Daiquiri) with Banks 5 Island and black sage honey and a drop of orange flower water. Delicious, fruity, a little savory.

Um, I think you forgot to give us your ratios there, Rafa...

Do you have to melt the honey?

Hemingway Daiquiri

2oz Havana Club 3

1/4oz Luxardo maraschino

3/4oz lime juice

3/4oz grapefruit juice

1/2oz simple

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OMG Plantes Vertes! I just realized that you had made the Oh Gosh a few weeks before me and therefore most likely inspired me to make one!

Substantially different ratios though.

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Look, I don't like it when people realise I'm controlling them from inside their head. Muahahahahaha.

Does Cocktail Lab use Merlet? It's drier than Cointreau - maybe that's why you found there was too much triple sec with the original ratios.


Edited by Plantes Vertes (log)

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Wow it's way more serious than what I thought then! I need to call an exorcist asap.

Regarding the recipe, it just calls for "triple sec". There is no recommendation for a specific brand in the book as far as I can tell.

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Hemingway

Ratios!

Had a Honeysuckle (honey Daiquiri) with Banks 5 Island and black sage honey and a drop of orange flower water. Delicious, fruity, a little savory.

Um, I think you forgot to give us your ratios there, Rafa...

Do you have to melt the honey?

Hemingway Daiquiri

2oz Havana Club 3

1/4oz Luxardo maraschino

3/4oz lime juice

3/4oz grapefruit juice

1/2oz simple

Ha. Fair enough...

2 oz Banks 5 Island

3/4 oz black sage honey syrup (1:1)

3/4 oz lime juice

1 dr orange flower water

I normally prefer drier Daiquiris, but I like how the sage honey and the Banks interact, and the honey donates a drying black pepper finish. Good stuff. Great with tequila as well.

Yesterday I made a La Favorite Daiquiri with a barspoon of cane syrup. Coconut, lime, and fresh cane. Will drink again.

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Barbancourt 5 star, Cynar, lime. Daiquiri? Sure. Nice.

I'm trying to winnow down my rums. Finishing the Barbancourt was easy. Getting rid of all those dark rums is going to be harder. I'm pretty sure I can live with a dry white rum and Smith & Cross.

I wonder if Meletti goes with dark rum....

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I'm trying to winnow down my rums. Finishing the Barbancourt was easy. Getting rid of all those dark rums is going to be harder. I'm pretty sure I can live with a dry white rum and Smith & Cross.

Just two rums? I am not sure how anyone could live like this...

Rums are by far the most represented category in my home bar, but as I remember you are not exactly a tiki fan, so maybe that explains your drastic decision! :smile:

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Oh man, eliminating Barbancourt? That's a keeper for me! (But then at least 10 rums count as my keepers...)

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I'm trying to winnow down my rums. Finishing the Barbancourt was easy. Getting rid of all those dark rums is going to be harder. I'm pretty sure I can live with a dry white rum and Smith & Cross.

Just two rums? I am not sure how anyone could live like this...

Rums are by far the most represented category in my home bar, but as I remember you are not exactly a tiki fan, so maybe that explains your drastic decision! :smile:

My rum collection surged past 20 well before I started making tiki drinks, Princesse. It's just such a diverse category.

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My rum collection surged past 20 well before I started making tiki drinks, Princesse. It's just such a diverse category.

I am with you. There are plenty of excellent rum-based drinks that are not tiki. Plus rum is relatively cheap so I struggle to make sense of EvergreenDan's decision.

Maybe he is looking at expanding his gin collection?

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Okay, plus a white agricole (JM at the moment) and a cachaca.

Just don't ask me to pare my amari down to 4. ;)

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I'm trying to winnow down my rums. Finishing the Barbancourt was easy. Getting rid of all those dark rums is going to be harder. I'm pretty sure I can live with a dry white rum and Smith & Cross.

Just two rums? I am not sure how anyone could live like this...

Rums are by far the most represented category in my home bar, but as I remember you are not exactly a tiki fan, so maybe that explains your drastic decision! :smile:

The rum-depleted brain is prone to rash thinking.

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