Daiquiri

By Robert Simonson

Updated Oct. 25, 2024

Daiquiri
Nico Schinco for The New York Times. Food Stylist: Barrett Washburne.
Total Time
5 minutes
Cook Time
5 minutes
Rating
5(290)
Comments
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The daiquiri is a classic sour — that is, a family of cocktails made with spirit, sugar and citrus juice — whose simple, straightforward appeal has been obscured for years by frozen, fruity variations. One doesn’t need a blender to make one, just fresh limes, good rum and sugar. The proportions of syrup and juice can be adjusted, depending on whether you prefer a sweeter or more-tart style.

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Ingredients

Yield:1 serving
  • 2ounces light rum
  • 1ounce simple syrup
  • ¾ounce fresh lime juice
  • Lime wheel, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

214 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 23 grams carbohydrates; 0 grams dietary fiber; 21 grams sugars; 0 grams protein; 18 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Shake all ingredients with ice until chilled, about 15 seconds. Strain into chilled coupe glass. Garnish with lime wheel.

Ratings

5 out of 5
290 user ratings
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Comments

Nathan Brasfield

My first time making a daiquiri, and it is really surprising what happens when you combine the ingredients--it does not simply taste like lime and rum with sugar. It takes on a wonderful flavor all its own. This is definitely a sweeter cocktail, but easily customizable. I went down to half an ounce of simple syrup on my second try and it was better for my tastes.

Olli

Equal parts sugar and water - you can use any kind of sugar and if you like your drink richer or sweater, use sugar in the raw or twice the amount of sugar to water, as desired. Mix sugar in warm water (no need to boil, just warm enough to help dissolve the sugar) and stir until water is clear again, then pour into tupperware/jar and refrigerate. Should last for one to three weeks, so I try to make pretty small amounts at a time. You can also make it with honey or agave and infuse with anything

Nathan Brasfield

equal parts sugar and water boiled and cooled

Laurie

So simple and tasty. Used dark rum because that was what I had.

JT

A sacrilege perhaps but I make mine with dark rum and Luxardo maraschino liqueur. Stirred, not shaken.

KC

With these proportions, the drink is quite sweet. We preferred 1/2 oz simple syrup and 1 oz lime juice.

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