Santiago-Style Daiquiri

Recipe from Eduardo Corona

Adapted by Clay Risen

Santiago-Style Daiquiri
Melina Hammer for The New York Times
Rating
4(30)
Comments
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These days the standard daiquiri is made with simple syrup and lime juice, and is often served blended. But in its original incarnation, in late-19th-century Santiago de Cuba, bartenders made it with granulated sugar; either lemon or lime juice; and crushed ice. That's still how many people in Santiago prefer it, and how Eduardo Corona makes it at El Traguito — though the maraschino liqueur, more typical of daiquiris in Havana, is a recognition that sometimes even a classic can be improved. —Clay Risen

Featured in: Deep in the Birthplace of Cuban Rum and the Daiquiri

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Ingredients

Yield:1 drink
  • 2teaspoons granulated sugar
  • 1½teaspoons fresh lemon or lime juice
  • 1½ounces white or three-year-old light rum
  • 5drops maraschino liqueur (optional)
  • Lemon slice, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

133 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 0 grams dietary fiber; 9 grams sugars; 0 grams protein; 1 milligram 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

    In a cocktail shaker filled with 1 cup crushed ice, combine the sugar, lemon or lime juice, rum and maraschino, if using. Shake vigorously for 30 seconds. Pour into a chilled martini glass. Garnish with the lemon slice.

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30 user ratings
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Comments

You can use either

Supefine will dissolve a little easier, but it may be a bit sweeter. I would try with both and drink the one you prefer more. Also that way you get two cocktails ;) US rums that will work well for this are Denizen Aged White, Caña Brava, Matusalem Platino, Bacardi Heritage (hard to find now) Royal Standard, Real McCoy 3 year, Mt Gay Eclipse Light rum.

Aileen

Regular granulated sugar? Superfine? Does it matter?

Ploooplooo

The pictures in this article show blended ice in the glass, but recipe calls for crushed. What’s the deal?

Razini

Yes, and are you straining into a martini glass or pouring with ice? And what proportions do you use for blended drinks (which are all the ones pictured anyway...)

Maggie

I use 1 teaspoon (or to taste) of simple syrup, which is already dissolved.

Aileen

Regular granulated sugar? Superfine? Does it matter?

You can use either

Supefine will dissolve a little easier, but it may be a bit sweeter. I would try with both and drink the one you prefer more. Also that way you get two cocktails ;) US rums that will work well for this are Denizen Aged White, Caña Brava, Matusalem Platino, Bacardi Heritage (hard to find now) Royal Standard, Real McCoy 3 year, Mt Gay Eclipse Light rum.

JenM

Super fine is easier to blend.

Tracy

It isnt rocket science. It says granulated sugar. Use granulated sugar.

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Credits

Adapted from Eduardo Corona, El Traguito, Santiago de Cuba

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