Limes are a natural product and their acidity may vary with origin and season. Thus, I often must drink a second daiquiri to optimize the amount of syrup. 😉 I started with ordinary Havana 3 años and loved it. However, from Steve's blind tasting I learned that Plantation 3 Stars, Fleur de Caña or Chairman's reserve raise the bar even higher. Thank you, Steve, for helping us to explore the world of rum.
I made some limecello (and a limoncello but I'm thinking the lime one for this) that I think I might try as a 1:1 for the lime juice + sugar? It's so sweet it's probably good enough for both!
I never thought of beefing up the rum portion of a daquiri before. Love it. I tried the 5:2:1.5 ratio and it was great. I've settled on a 6 : 1.75 : 1.5. Not sure if it's even still a daquiri, but it's now my favorite drink. Rum bar gold and demarerra 1:1 simple.
Hi Steve!! Fabulous video!! I use Plantation 3 Star white rum, Flor De Cana 4, Diplomatico Planas rum. 5:2:2 You are so right on!! Great instructional info!! This is such a delicious cocktail and yes, it has to be as cold as possible for me too!! It's the only way to drink a Daiquiri or two!! High quality ice is a must! You make a fabulous Daiquiri Steve!! Cheers!! 🙂
For a pretty classic daiquiri, I do: 2 oz rum, lately Denizen 3 1 oz lime .75 oz 2:1 turbinado syrup My personal favorite daiquiri variation (my own creation): 2 oz RL Seale 10 1 oz lime acid adjusted pineapple juice .75 oz 2:1 turbinado syrup Flash blend, strain into chilled coupe. Spritz a couple sprays of Angostura in an atomizer bottle on top of the frothy head from the pineapple juice.
For American viewers, my personal favorite is the Hamilton White Stache, a mix of Trinidad, Guyana, and Dominican Republic rums. Like an improved version of Plantation 3 Star.
2-1-1/2. That’s the golden ratio to start with. Margaritas, Mai Tais and daiquiris. Been having trouble perfecting my recipe. I’ll start there next time for sure. I went from Bacardi to Don Q. But Bacardi’s fine. But man, it’s really nice with Havana Club 7 IMO. It’s so different and tasty and, to me, nostalgic. I imagine it’s what Havana casinos and night clubs might’ve served during pre Castro times. Just my own indulgences. Good stuff, man. Thanks!
2 oz. West Indies collom still tank aged Rum. aka "Aristocrat" 3/4 oz lime 1/2 oz 2-1 simple Over ice doubled with club. squeeze from a small lemon slice. Perfection 👍
My favorite 2.5 oz plantation 3 star .75 oz lime juice (finally found a good fresh bottled juice) 0.5 oz 2:1 simple Couple dashes of lime bitters for the peel flavour
5:2:1.5 is certainly closer to my taste with Havana club 3 although as a non traditionalist I love a nice funky pot still rum, currently liking Bayou from New Orleans at 6:2:1.25 with the limes I have to hand seems like my perfect Daiquiri today. I must check this bottled lime options you use, they will be more consistent too.
So I followed your "YOU DO YOU" philosophy, so don't cringe lol. I like making my daiquiri with 2 1/2 oz (75ml) Rum, 1oz (30ml) Lime juice, and 1/2oz (15ml) of Simple Syrup. I shake that bad boy with five cubs of ice vigorously like my life depended on it, and pour the whole thing (ice and all) onto an Old Fashioned glass :) I also blind tasted Flor De Cana 4, El Dorado 3, and Doorly's 3 year silver rum. I must say for my palate I loved the Doorly's. I can see if someone likes a clean crisp taste will like FDC and ED3 because both taste very similar. I guess with Doorly's it has a slight vanilla type of taste and felt my doorly's had more taste of the rum. I also tried all three rums neat and both FDC and ED is very close, but kind of a sharp bite where Doorly's is more smooth. I am also thinking of giving Don Q Cristal a shot, but seems like it will be similar to FDC and ED. UPDATE: I just picked up the Don Q Cristal Rum. I only have one word. WOW! Trying it neat, I was surprised by how smooth and little burn the rum is. Almost like a rum version of vodka. I also loved the taste as a Daiquri. $19 bucks for a 1.75ltr is hard to beat. OMG, this is my favorite.
I mean it’s 100% juice. So they do say 30 days. I reckon you could squeeze it out a bit longer in the fridge. But if you can’t get through one in a month, then it’s the wrong product for you. Use fresh.
Somehow I watched many of your tier lists/comparing videos, but just recently started doing daquiris and found out that I quite like them, especially that it really helps to differentiate rums, their taste becomes so much clearer to me, while if I taste them neat it's really hard to grasp the exact taste. So that being said I tried every rum at home I had within like 2 days haha. So far using 2:3/4:3/4 and would say best for me is Appleton Estate signature(maybe older ones would be better, idk, don't have them yet to try). Plantation OD is interesting, but somehow I just really like that Appleton variety of different things in tasting, I guess as you call it the funk.
I am a 6:2:half kind of girl, and prefer white rums to lightly aged rums Usually Spanish style but I am not opposed to English style rums, in fact tonight I just grabbed Appleton Estate Signature and its going down well My usual recipe is: 60ml rum 20ml lime juice (Mexican elbow) 5ml sugar syrup I make it with a "Regal Shake" using a strip of lime peel in the shaker to add more bitters and essence from the peel I also add just the tiniest pinch of salt (literally just a few grains) to lift the flavours and make them pop.
A few weeks after turning 21 I bought a bottle of Bacardi silver and made 1 to 1 to 1 daiquiris. Practically couldn't taste the rum but it was like candy and went down it about 5.8 seconds.
If we're talking traditional. Silver rum, lime juice, granulated sugar. If we're talking original recipes, it depends on the rum I am using. I may adjust the simple syrup water sugar ratio to fit the rum. Sometimes I use just granulated sugar. Sometimes I use brown sugar. Depends. My recipe is -45ml chairman white -20ml lime juice -20ml 1:1 Simple syrup Or 60ml El Dorado 3 30ml lime juice 12.5ml 2:1 Simple Or 60ml bacardi 25ml lime juice 10g granulated white sugar The most important thing is a slightly longer and harder than normal shake to get tons of air. I prefer a cobbler shaker to get a slightly different mouth feel and bring out the sharp notes. I don't strain the ice chips. Similar to how it's done in Japan or Cuba.
2 oz. rum 1 oz. fresh lime juice, hand-reamed not squeezed (just a personal preference - could be imagination, just seems a bit less bitter...) 3/4 oz. 1:1 Simple Syrup Shake like mad, double-strain into a frozen 5.25oz. Bormioli Nick and Nora, garnish with a lime wheel. My absolute favorite is El Dorado 3 year. My other tops include Hamilton White Stache, Don-Q Cristal, Flor de Caña Extra Seco, and Matusalem Platino. If I'm in the mood for some Jamaican flair, I'll use Myers's Platinum White, which makes a surprisingly good Daiquiri. So many good light rums to use. Oddly, I'm not a fan of Plantation 3 Star - it's one of my least favorites, and I know that puts me in a serious minority. 😗 If I'm feeling more "adventurous", I'll cut the 2 oz. to 1.5, and make up the difference with 1/2 oz. of Barbancourt or Clement Blanc.
2:1:.5 is a good starting point for sure, I take that as my starting point and go from there depending on the rum (not just abv but also taste profile). I tend to add a bit more sugar and rum, just as you do. I prefer 0-3 year old rum with column still in it. But it can be a nice blend too. Don’t like cane juice rum in a daq however.
Yes Steve!! This is great! I do a few different daiquiris, depending on my mood! A Haitian Clarin (Benevolence) and Barbancourt 8 year are my two favorites for a more grassy, fresh flavor. An aged Cuban Rum is amazing when I want to have a little more of the barrel notes and Ron Matusalem is amazing. If I’m feeling ready for some funk, I’ll go with a Hamiton Breezeway Blend or even a Probitas. Of course, I am in the US so I do a 2, 1, 1/2 ratio. 2 rum, 1, lime, 1/2 cane sugar syrup. I make my syrups and it’s a 2-1 syrup and it’s amazing Sorry for the long comment, I LOVE your videos!!
I'm a fan of a split tail. Balancing two rums is an art and I really enjoy it. But 80% of the time one of those rums has to be 3 year Havanna Club...... you want to feel the Cuba.
I love the Flor De Caña. I do 2: 1/2: 1/2, with a vanilla syrup. But I do love that Stiggins Pineapple. I always infuse my bottle with more pineapple so it is a bit more diluted. But I use the same ratio. MM, make me want a daiq at 10 in the mornin. Cheers Steve. ps. the link for your last community post didn't work for me so I don't know what's goin on with subscriptions. You can always find me on IG. Be well my friend!
I'm not much of a daquiri guy (mainly because I prefer dark rum) so this may sound sacrilegious to daquiri lovers but when it comes to the combination of lime juice and simple syrup (which if I'm not mistaken is just boiled sugar water) then why not simply opt for using limeade - a juice drink which consists of only lime juice with water and sugar added? You could even make your own fresh squeezed limeade at home if you're so inclined.
Because it can be overly sweet (to me), likely contains other than sugar and lime juice, pasteurization when used doesn't help flavor in my opinion, and there is just nothing like fresh lime juice. It also makes it more challenging to adjust after the fact should one want to add lime or sugar to alter the profile.
@StevetheBarmanUK Hello Steve, firstly thank you for your great videos which have given me a lot of useful information. It was also through you that I found Plantation. The Bartender series offers everything you need to make excellent rum creations yourself at a fair price. Perhaps I can contribute some practical and useful instructions on how to make the Monin sugar syrup yourself very easily using just a kettle and a glass bottle. In my opinion, the money spent on sugar syrup (just water and sugar) would be better invested in a proper rum. This is the original Monin mixing ratio and you can of course use normal sugar or cane sugar. Instructions sugar syrup only with kettle for 250ml glass bottle: -If necessary, disinfect the glass bottle in advance with boiling water from the kettle -Pour in 200g sugar with funnel -Carefully pour in 108ml boiling water from the kettle -close with lid, shake vigorously, done (wait some minutes until clear) One final question: I used to think that nothing beats freshly squeezed limes. You say that you can also achieve very, very good results with bottled lime juice. Would that perhaps be worth a blind tasting? I'm going to try it again soon for the daiquiri, as freshly squeezed lime is by far my favourite flavour, at least in the Cuba Libre. Best regards from Germany harbour singer Jens 😃
I love rum cocktails but with limited space and other spirits taking up shelf space, I have to limit the number of rums on hand. I can make a pretty good drink with one of, or a combination of, Plantation 3 Stars, Appleton Estate 12, and Pusser's Gunpowder Proof. I usually, but not always, combine the Appleton and Pusser's when dark rum is called for. Lovely. I've finally found demerara sugar locally and made 1/1 syrup with it. It's pretty darn close in flavor to turbinado sugar which is easy to find and much less expensive. Your 2-1-1/2 ratio is spot on and the temperature and dilution makes a big difference in how sweet it tastes.
My daiquiri is: 1 part fresh squeezed lime juice. 1 part sugarcane syrup 2 parts That Boutique-y Rum Company Signature Blend #1 And a dash of Ms Betters Banana Bergamot Bitters All in a shaker with ice and then double strained into a tumbler with ice.
