The Foolproof Daiquiri

A foolproof daiquiri in a long-stemmed glass.

Since there are only about a half-dozen true bartenders left in the world, with the rest barely capable of making anything other than vodka martinis, I decided that the only way I’d ever get a classic daiquiri, straight up, was to have the recipe printed on the back of my business card so I could hand it to the person behind the bar who might otherwise make it with strawberries or bananas, on the rocks or frozen.

Ever since I had the cards done, with a picture of the cocktail glass I want it served in, I’ve been getting exactly the daiquiri named after the Cuban town of Daiquiri, where, after the Spanish-American War, Americans came to run the mines, spending off-hours drinking local rum with local lime juice and local sugar.

F. Scott Fitzgerald was the first to mention it in print, in This Side of Paradise (1920), and Hemingway—who drank his daiquiris without sugar—wrote of the cocktail, “The frappéd part of the drink was like the wake of a ship and the clear part was the way the water looked when the bow cut it when you were in shallow water over marl bottom. That was almost the exact color.” A drink so perfect demands respect. And knowledge. So I have my cards.–John Mariani

LC One Man’s (Rather Pushy) Technique for Assuring the Perfect Drink Every Time Note

Just like John Mariani, you can have your cards, too. Just click on card below and print out the business card-size recipe on sturdy paper–something waterproof would perhaps be wise–then trim it to size and tuck it in your wallet.

Daiquiri Card

The Foolproof Daiquiri

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  • 5 M
  • 5 M
  • Serves 1
5/5 - 1 reviews
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Special Equipment: Cocktail shaker

Ingredients


Directions

Shake the lime juice, sugar, and rum with ice.

Strain into a martini glass.

Sip, sip, sip.

Print RecipeBuy the Esquire's Eat Like a Man cookbook

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Recipe Testers' Reviews

The current state of bartending having degraded to a point where we see entire menus of so-called martinis — none of which have any of the ingredients of a martini — it is refreshing to come across this recipe for a daiquiri, steadfast in its purity. I have to admit a great sympathy for the author and his frustration at trying to get a properly made drink. Anyway, this recipe produces a daiquiri, just like it’s supposed to be. Simple.

A perfect, refreshing cocktail. Nothing like the overly sweet, amusement-park type of drinks this name usually implies. Since I don’t usually drink cocktails (I’m more of a wine gal), I don’t have a cocktail shaker. I used two pint glasses instead, filling one with ice and ingredients, and pouring it back and forth between the two glasses several times until I thought it was mixed well enough.

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Comments

  1. Enjoyed the daiquiri article. I make a frozen cantaloupe daiquiri that’s delicious and safe for diabetics.
    3 cups cut-up cantaloupe
    3 packets non-sugar sweetener
    3 1/2 jiggers of good rum
    2 cups crushed ice
    Put everything in the container of a powerful blender (I have a Vita Mix). Blend on high speed for 10 to 12 seconds. Pour in glasses and enjoy. This recipe will make enough for two 8-ounce drinks with enough for a refill.

  2. Oh, thank you for this! I love a well-made dacquiri. It brings back memories of the second cocktail that I ever had (the first was a whiskey sour). It was so delicious and I felt so elegant and sophisticated sipping this drink…in my prom gown…at a place called Blackey’s House of Beef in Washington, DC. Oh, what a night… (The drinking age was 18 in DC at the time and nice places didn’t card…)

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