Three Parts- The Daiquiri

Three Parts is a column inspired by the Jack Rose Society- a group of bartenders in Boston that set out to test classic cocktail recipes until they landed on their favourite iteration. The concept is simple- we ask three bartenders to provide their preferred recipe for one classic cocktail. This week we’re looking at the Daiquiri.

Jeff Bell
General Manager- PDT, New York, NY

2 oz. Banks 5 Island Rum
0.75 oz. Lime Juice
0.5 oz. Martinique Canne Syrup

Shake with ice and strain into an ice cold cocktail coupe. Garnish with a lime wheel.

“I love this ratio with Banks 5 and evaporated cane juice. The cane syrup is more robust and flavorful than simple syrup made from refined sugar and works well with the full bodied, full flavored Banks 5. I like white sugar with lighter white rums like Bacardi, Flor de Cana 4 yr or Havana Club 3- those lend to a better tart, snappy daiquiri. At the end of the day, it all depends on your preferences and what you’re in the mood for.”

Mike Shum
Bartender, The Lobby Lounge at Fairmont Pacific Rim, Vancouver, BC

Half of a lime
2 bar spoons of superfine/berry sugar
60mL of Bacardi Superior

Press the lime into the tin to also get some oils. Add the sugar and stir to dissolve (the amount will vary a bit based on your lime). Add rum, fill with ice (cubed and crushed if you have both). Shake, strain and drink immediately.

“Bacardi embodies the spirit of the daiquiri- light Puerto Rican rum that has a nice dry and slightly bitter finish. Superfine sugar because it dissolves easily and will give you a different texture than simple syrup. And because, even though I’m a bartender, I can’t seem to stock simple syrup in my house…”

Daniel Shoemaker
Bar Owner, Teardrop Lounge, Portland, OR

2 oz El Dorado 12-yr
1 oz Commissary lime juice
.5 oz Commissary 2:1 Demerara

Shake with ice and strain into a coupe. Top with 3 drops of orange blossom water.

“I always prefer my daiquiris with demerara.  My default is to think regionally with sugars in a cocktail anyway, since there is a natural affinity of flavors with the spirits we’re pairing to them.  In my ideal daiquiri, I  use El Dorado 12-year (sure, 15-year will do in a pinch), since it has a luscious viscosity and bold broadness of flavour. 

The addition of orange blossom water is from Charles Baker, who makes the suggestion in his signature offhand fashion.  But it adds such a dramatic aspect of aromatics, inviting me to the whole experience with a wry smile.”