How to make an original Daiquiri - Masterclass 

Ultimate knowledge of history and presentation is excellent!

Love these rum drinks

Many thanks for your great videos , very helpful

Great history lesson. Thanks!

I could listen to this lass all day long

Truly great and informative video. Thank you!

Excellent video, 👌

I didn’t know rum was cheep. Just found out. I had one of these in Havana, Cuba. They pronounce it with the accent on the last syllable, not the first, as most anglophones do. Your posts, as edifying as they are delicious, never disappoint. Thank you.

Every video is informative, entertaining, and concise. This channel is excellent.

Just discovered the channel while searching for advice on improving my Daiquiris. Love the style and approach thanks. Looking forward to discovering more.

That looks delicious, I wish I could be on the beach drinking one!

Just tried this for the first time. Amazingly simple and good 👌

Your page is a gem. I am learning a lot! Thank you!

I had no idea that Bacardi had such history and complexity!

Great and super informative content! Thanks.

Favorite drink

I'm amazed that this channel isn't much larger. I really love your videos, and I hope you can keep making them!

Thanks for the history Cara. I've made more than my fair share over the years but never took to the to learn the story behind it.

I really like the format of the short, and long, video of each cocktail. I now understand the Daiquiri a lot better! Kudos for mentioning the Nuclear Daiquiri - it's one of my favorite variations!

This is a great video. I've been following great cocktail youtubers for years and am SO happy to have found Behind the Bar. If a daiquiri is the bartenders handshake then the daiquiri video should be considered the cocktail youtubers handshake. This is great, brilliant attitude to bringing history, playfulness and learning. Loved the intro to variations also. Lime pith in my next daiquiri? Never tried it before, so yes, i'm in! Subscribe now, highly recommended.

You are so beautiful ,your voice is so sweet and your style is so graceful.

This channel is a treasure

👏👏👏👏👏👏👏👏👏👏👏👏beautiful

Thank you.

A favorite classic of mine, even with all the fancy and complicated cocktails out there, I still find myself regularly going back to this drink! I like to mix things up every so often and swap the light for dark, adding a 3 to 1 ratio of spanish style aged rum (columbia's La Hachicera 21 solera is a favorite) to jamaican aged rum (Plantation Vintage Jamaica 2005 for that hogo funk with cognac-rounded edges) to get a bit more of a funky note from mid-palate to finish :) Love the interplay of citrus and spirit in perfect simplicity. Another great video with a bit of history and I look forward to trying the nuclear daiquiri sometime soon. Great work!

Thanks for the video, I wanted to complement you on your video thumbnails, they are excellent and have a good consistent theme

I didn't know the frozen version had a predecessor. Thanks for the history!

Replace half the rum with Goldschlager and up the sugar syrup slightly to a 60:20:15 ratio to make an amazing Cinnamon Daiquiri (I used to have this in a long-since-closed bar in Oxford and experimented until I came close enough to what they served!). Love your video series by the way - great production and such a natural presenter.

Great video! Although I like to think no daquiri lesson is complete without metioning the bacardi cocktail, which IMO is one of the most perfect aperitifs ever. As for favorite variations, one of the great things about the daquiri is that there are a bajillion varations and you never run out of new ones to try. I will never ever get tired of the papa doble, but right now, I absolutely swear by the mulata daquiri.

I use a regular vegetable peeler to peel the twist. Usually leaves the pith behind.

Love watching your channel! What is that fantasy music in the background??!?

The zest makes the drink much more complex... just like cooking with lime juice, the zest can add more dimension to the overall lime flavour

I've made up a variation which is so obvious that I'm certain this drink already exists, but I use raspberry liqueur (Chateau Monet, in lieu of the more expensive Chambord, though I'm sure that would work as well). In line with other drink variants incorporating raspberry liqueur, a la the French Manhattan and French Martini, I feel it's natural to just call this a French Daiquiri. In any case, I use 2 ounces Flor de Caña Extra Seco 4 white rum, 1 ounce lime juice, 1/2 ounce Chateau Monet, 1/2 ounce 1:1 simple syrup, preparation is the same as shown in the video. It's very crowd-pleasing, I recommend it!

I had to double check the subtitles at the very end! 😄 the nuclear daiqiri is described as "horrible and zesty" instead of "herbal"... But don't get me wrong, I find it amazing that your videos are subtitled, thanks!!

Great video can’t wait for the frozen daiquiri and the variations and I’m biding my time for your Compari video

i must experiment extensively

Just made this as my first true cocktail. A bit of prep was soooooooo worth it wow. Super well balanced and refreshing. I used a lemon twist for fun lmao. Thanks for the info. 🍸 Edit: Pro tip. I haven't been able to make my own ice, but Starbucks is more than happy to give theirs and it works really well for shaken drinks imo.

So for the past few months, I've tried well over a dozen Daiquiri recipes according to information available in books, the web, and videos like yours, trying to find one that is perfect for my palate. Congratulations! Your 6:2:1 ratio turned out best! It's got me measuring in milliliters (I'm in the States). But I did make a couple changes that worked best for me. First, I use an equal parts 1:1 simple syrup instead of the rich 2:1 syrup you recommend. I prefer my cocktails on the dry side. Second, I can never seem to get a decent twist of lime with a vegetable peeler and don't like to fuss with taking off the white pith. Perhaps my knife skills are just substandard. But I found a remedy: instead of using a lime peel, I take out my microplane zester and take off about a quarter of a limes' worth of zest and put that into the shaker with the simple syrup. Then I grab my muddler and muddle the syrup and zest together for a few seconds before adding the lime juice and rum to the shaker tin. I highly recommend trying that last bit with the lime zest utilizing the microplane zester and the muddler. It creates a really bright nose to the finished cocktail. You'll definitely want to fine strain it when using this method, though.

curious about the glassware rack in the background, could you share more about that?

Do you always use rich syrup (2:1)? Keep going one, you're doin' very nice! Greetings from germany 👍

I love this video. Just made one and it made me appreciate rum much more. Me and my family are finding all my cocktails a bit sour and I'm not sure why. We keep lemons and limes in the fridge so that might affect it. When I'm trying a new recipes should I reduce the amount of citrus? Just everything I make seems too tart and I don't know why.

I like to add egg whites like a Boston sour. A 3 second pour of rum, 1 second of triplesec, 1 second of lemon juice, a splash of simple syrup and an egg white shaken dry, then shaken over ice. Serve. Acapulco?

❤ the ‘Snaquari’ 😂

For more Cocktail masterclasses - ru-vid.com/group/PLq4QDlrfTBk3bhQL51F_7e1zDt2ouNPU4

Interesting variations folks are offering here. Mine is using dark rum, and substituting creme de cassis for the simple syrup. Dark as night and so easy to drink your friends are under the table in no time. Need a name for it, though. (Also ❤️ the history lessons!)

Hmm lime zest in the shaker that's a new one one me! Supprised there was no garnish with this one - how do you feel about a little salt on the edge of the glass? As always great work thanks! :-)

I'm just here to watch Cara do her thing. So enthralled with her expertise in cocktails and oof that accent!

On variations, you can call a Tommy's Margarita a Daiquiri variation, with tequila taking the place of rum and agave nectar taking the place of sugar syrup

So, I Hope my parents will enjoy it when I make it for them today Update: They absolutely loved it, my father had one in Havana once and said mine tasted exactly like the one there

The daiquiri the black russian and the oldfashioned are my favorite cocktails of all times, but do you guys know how to improve yhe quality of the daiquiri other than the lfresh lemon juice? do i up my rum quality i mean the more expensive the better?

Another nice and informative video. Sadly, the Bacardí Carta Blanca sold in Mexico is not the best. Just one Cuba Libre with it gives me a bad headache.

Now I'm really curious to know how popular caipirinha is and what would be your take on it.

Nobody knows this much about Bacardi more than us

"Each of the four main colonial power brought their own distilling traditions to bear on rum which is a byproduct of the sugar industry in those countries" except for France, Rhum Agricole is not a byproduct of the sugar industry, it is made of sugar cane juice, so no sugar can longer be made from the canes ;-)

The hotness is not such a fan of rum, but I'm thinking a midori daiquiri might win her around. I should probably drink a few first though to check the ratios. Right?

Tonight I experimented with ... dark rum ... I know I know... I had this bottle of Don Papa I brought back from Manila 3 years ago and wanted to try something, different than an Old Fashioned. I have to say it worked well. I wonder if there is a name for such cocktail.. of course not the lovely lime color of a daiqiri, more cloudy and dark, but nevertheless tasty.

So as an amateur mixologist who may consider taking the hobby further, I'd like to work on mastering a daiquiri. Would you say letting the lime juice mellow for a bit is a good idea?

Just made a Hemingway Daiquiri and it is very tart with all that citrus and no sugar. I can see why some people would add syrup

What would this be called if you subbed in Gin vice Rum?

oh boy. I learned so much. but also the way she pronounces daiquiri is orgasmic.

If we have a 1:1 simple syrup, do we put 20ml instead?

Does lemon oxidize as quickly as lime?

Since they no longer make Baccardi in Cuba, I wonder how close the present version is to that which gave birth to the daiquiri?

Hi do you have a good recipe for a zombie drink

I dont get it: a puertoricaen rum is the original base for a (at least after something there called) cuban drink?

You meant early 20th century? ;)

what about the netherlands?

jesus Im just tryin to make a drink

I haven't been to any cocktail bar where they'd dare to serve a good daiquiri with bacardi. I think it's a poor choice. Serving it as cold as possible makes sense then though...

2:15 You meant 20th century but we understood who & what you meant.

I use Appleton's Jamaican in my daiquiris and there's not a thing anyone can do about it.

20th century…. 1900s.

There's such better white rums for Daquiris than Bacardi.

UR MUMZXO SOUNDZ LIKE A DOLLZXO!! - REXX❤

Respectfully, the rum produced by Bacardi today is not the same quality as that when it was produced in Cuba prior to the Castro revolution. There are much better quality "Spanish style" rums widely available today ( from Nicaragua, aged 4 years, is just one). Also, the limes used in the OG Daiquiri were probably not "Persian" limes like those shown in your video but rather the smaller yellow fruit of the Key lime (US), also known as Mexican and West Indian limes. These limes have a very different taste and acidity than Persian limes. While you mentioned the styles of Rum associated with the British and Spanish "New World" colonies you did not touch on the French colonial style. While the two former Rums were produced by the fermentation of molasses (treacle in the UK) the French used cane juice to produce what is known as "Rhum Agricole." Brazil makes a stronger (48% ABV) liquor from cane juice called Cachaça. That said, I did enjoy your very entertaining and informative presentation. JGW, Gainesville, Florida (BTW, I grow both Key and Persian limes. It makes a definite difference which one is used in a beverage.)

Hemingway was barely born in the 19th century. I think you meant 20th century, right?

Oh. My goodness. I hadn’t realised quite how attractive this young lady is. Reached end of video without actually knowing how to make a Daiquiri. Got it on second viewing. Composure regained.

Skip to 6 minutes for recipe

The blood >:)

Hmmm... there is a factual error at the 2:13 mark. "The beginning of the 19th century" happened in 1801. Ernest Hemming was was born in 1899, right at the cusp of the 20th century, and wrote most of his work between 1925 and 1960, ie, right in the middle of the 20th century. Now I put my English degree back in a drawer and continue drinking.

imagine using bacardi

I know everybody has different tastes....but boy is Bacardi a bad rum...

All good but Bacardi nowdays is made in Spain and has no similarities to Cuban Rum or to the Rum that is made Former Spanish Colonies. In General Bacardi Carta blanca has less amount of alcohol (37,5%) which isn't recomended for cocktails with few ingredients as Daiquiri ! I would recomend Havana Club Anejo 3 Anos, for those they live in Europe, in USA isn't exported due to the embarco!

your proportions dont sound good to me, too little lime and way too little syrup,, for me i found 1.5oz rum,1.25oz lime and 1.25oz simple syrup(1:1) works well ,you can always up the rum up to 2oz and this fills more than a typical 3.5-4oz martini glass so i prefer to shake the stuff without ice and then pour it over a crushed ice filled glass to make it nice and slushy, the experience with the shards of ice is something else

Bacardi sucks, though...

One side note. As a bartender, who has done it in the Caribbean, skip the Bacardi. This is NOT the same Bacardi that was used "back in the day". Today's Bacardi is pure garbage...and we all (bartenders) know this. Maybe they're sponsoring this video or she doesn't know better but any "Puerto Rican Rum" that a Puerto Rican wouldn't drink or even claim? Garbage. Find a rum that suits you. I stay away from the funky, Jamaican style rums but to each his (her) own. The ratios also vary. This is a drink you need to experiment with. I use a Matusalem Rum with a 2-1-1 ratio. If you like it sweeter or more "limey"...adjust accordingly. As mentioned, this drink is served up. Make sure the glass is chilled and is shaken well. Get it cold.

YOU TALK TOO MUCH!!!!