Cocktails & serving · The home kitchen
Daiquiri
A classic Daiquiri is a shaken rum sour rather than a frozen fruit drink. With only rum, lime and sugar in its base, small changes in freshness and measurement have a noticeable effect. This home recipe offers a clear starting point for the classic named on Beiruty’s menu without claiming to disclose the restaurant’s formula. White rum keeps the flavor focused, and fresh lime supplies the sharpness that bottled sour mix cannot duplicate. Shake the ingredients briefly but firmly, then serve without ice in a chilled coupe so the balance is ready from the first sip.
A home-style recipe inspired by our menu. Restaurant preparation, portions and ingredients may differ.
Make it at home
Daiquiri recipe
- Serves
- 1
- Prep
- 7 min
- Cook
- 0 min
- Rest / chill
- 5 min
- Total
- 12 min
Ingredients
- 50 ml white Bacardi rum or another white rum
- 25 ml fresh lime juice
- 15 ml simple syrup (1:1 sugar and water by weight)
- 150 g ice cubes
- 1 thin lime wheel, optional garnish
- For homemade simple syrup: 20 g granulated sugar and 20 ml warm water (makes about 30 ml; measure only the syrup quantity listed above)
Method
If making the syrup, stir 20 g sugar into 20 ml warm water until completely dissolved. Cool for 5 minutes, then measure the quantity specified in the ingredients; reserve the unused syrup separately. Ready-made 1:1 simple syrup can be used instead.
Chill a small coupe glass in the refrigerator.
Add the rum, fresh lime juice and syrup to a cocktail shaker.
Add the ice and shake firmly for 12–15 seconds until cold.
Fine-strain into the chilled glass and add the optional lime wheel.
Make it your own.
- Squeeze the lime close to mixing time for a clean citrus aroma.
- For a particularly dry rum or sharp lime, add 2.5 ml more syrup rather than a large unmeasured splash.