Daiquiri, Up-Rocks Recipe

The elegant combo of lime and rum in a classic daiquiri has nothing to do with the syrupy mixed drinks you’ll find tumbling in a drum at swim-up bars. “The original version is an import from Cuba,” explainsBartender, writer, and cocktail consultant Al Culliton. “A proper daiquiri has legitimate universal appeal.” And, along with a mojito, it’s the rum cocktail we’re most likely to reach for on a hot summer evening.

This version of the classic drink takes a bit of liberty with tradition, serving it “up-rocks.” The term, which started to circulate amongst bartenders a few years ago, refers to any drink that’s served on ice in a stemmed cocktail glass. The shaken daiquiri in this example is strained into a cocktail glass. chilled coupeOver a single large ice cubeThis keeps the drink chilled and allows the drink’s texture to change as the ice melts. When making at home, just be sure to use a coupe that’s big enough to hold that ice as well as the drink. White rum is the backbone and keeps this daiquiri cocktail fresh (Culliton recommends). Denizen Aged White). Silver rum is more bold and grassy than aged white rum. If you prefer a warmer taste, you can try aged dark rum.

For a traditional daiquiri recipe, head this way. Or if you just can’t live without a fruity rendition, opt for this versionThis recipe can be made with a rhubarb syrup or this strawberry daiquiri made with a tantalizing secret ingredient (it’s salt!).

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