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COCKTAILS

How To Make A Daiquiri
You need to drink more daiquiris. Here’s how to get started on that.
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By now, you’ve had ample opportunities to drink daiquiris. We know this, because there’s a handwritten daiquiri recipe that dates to the late-nineteenth century. (The author was a mining engineer in Cuba, and, allegedly, the inventor of this drink.) If, somehow, you’ve fallen behind on your daiquiri consumption, here’s how to make one. Drinks do not get more refreshing.

How It Tastes: Crisp, Clean, Refreshing

Drink If You Like: Gimlet, Mojitos

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Cocktail:

Make Better Cocktails: Rules To Live (And Drink) By

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The Infatuation Guide To Making Better Cocktails At Home

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The Daiquiri

You’ll Need:

  • Ice
  • Coupe or martini glass
  • .75 ounces simple syrup
  • .75 ounces lime juice
  • 2 ounces white rum

Step One: Simple Syrup

Put .75 ounces simple syrup in your cocktail shaker. (As a reminder, simple syrup is just equal parts sugar and warm water, stirred until the sugar is dissolved.)

Step Two: Lime Juice

Next, add .75 ounce of fresh lime juice to your shaker. You might currently be experiencing a sense of deja vu, if you’ve read our other cocktail guides. Because this is exactly how you start a gimlet. Don’t tell anyone, but a daiquiri is really just a rum gimlet.

Step Three: Rum

Put 2 ounces of white rum in your cocktail shaker. Why white rum? Because it’s clean and crisp, and we don’t want the oaky, spicy, molasses-y notes you get with aged or dark rum. Your rum should blend into your drink, like a member of the Glenn Miller Orchestra blends into the Glenn Miller Orchestra. Or, if you prefer references that aren’t dated, substitute Arcade Fire.

Step Four: Shake

Go to town on your cocktail. Shake it hard, about 15 seconds. It should be chaos in your shaker, and your ice cubes should fear for their lives.

Step Five: Strain

Because you shook so hard, you’re going to have lots of tiny ice particles in your drink. That’s where a fine strainer comes in handy - but if you don’t have one, don’t sweat it. You’ll just have a little more texture in your cocktail. Now go ahead and strain that daiquiri into your pre-chilled coupe or martini. (Rule No. 8 should be tattooed on your forearm at this point.) If you’d like to garnish, float a lime wheel on top - or, if you’re eager to start drinking, just go ahead and chug the whole thing while you apologize to the god of cocktail garnishes. Either way is fine.

Daiquiri Variations

Before we get into variations, here’s some basic stuff you can add to your daiquiri in order to make friends and influence people.

  • Mint
  • Basil
  • Dill
  • Cucumber
  • Raspberries
  • Blackberries

Just add any of these things to your shaker before you shake, and use a fine strainer to catch any debris.

How to make a hemingway daiquiri

Apparently, Ernest Hemingway drank a lot. Who knew. Anyway, this daiquiri variation is named after the writer, because he spent a lot of time in Cuba and apparently liked his daiquiris a little different. The thing is, this cocktail is, most likely, not something Hemingway would’ve enjoyed. The Hemingway Daiquiri - while objectively delicious - adds grapefruit and maraschino liqueur, whereas the author allegedly wanted his daiquiris with less sugar and twice the rum. What a dreamboat. Here’s our take on the Hemingway Daiquiri that should bridge the gap between the two versions.

You’ll Need:

  • Ice
  • Coupe or martini glass
  • .25 ounce simple syrup
  • .5 ounce grapefruit juice
  • .25 ounce maraschino liqueur
  • .5 ounce lime juice
  • 2.5 ounces white rum

Make this just like you would a regular daiquiri, adding everything to your shaker and shaking vigorously - and keep in mind that fresh grapefruit juice will make all the difference. Also, keep in mind that this is going to be a relatively strong and tart cocktail. That’s what makes it a Hemingway Daiquiri.

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