New to (proper) home bartending. Might have not been quite as precise as I needed to be, but the first attempt at this came out quite sweet. Could be that my limes were not the greatest. I tried with slightly less syrup and it was quite a bit better, st least for my taste.
The salt is interesting. I did one with and one without and it is pretty amazing that a few drops really helps pull everything together.
A few weeks ago, I had a craving for daiquiris and I only had Bacardi Superior. I didn't quite like the daiquiri I made with it in the past. So, I did 1.75 oz Bacardi and 1/4 oz of Hamilton 151 and it was great. I'll tweak that some more based on this post
A few weeks ago, I had a craving for daiquiris and I only had Bacardi Superior. I didn't quite like the daiquiri I made with it in the past. So, I did 1.75 oz Bacardi and 1/4 oz of Hamilton 151 and it was great. I'll tweak that some more based on this post
For science (I wasn't reading the recipe closely) I made this daiquiri using rich demerara syrup because that's the sweetener used in the Smuggler's Cove recipe. On one hand, the results are a lot less photogenic than a daiquiri made using rich simple syrup. On the other hand, it's always fun to see how much you can change a drink with a slight change to the ratio. Adding slightly more of both lime and demerara results in a drink that's less sweet and more citrus-y than the SC daiquiri since the overall ratio of lime to everything else is higher.
A bit of salt should definitely be the secret ingredient to more lime-based cocktails. It's great in a mai tai, for example. I guess I'll have to try it in a gimlet now.
New here, so I'm catching up on old posts, but as a rum aficianado, I have to say I'm curious about there being no mention of El Floridita, Hemingway and Havana. Am I wrong about the daquiri's origin story? My understanding is also that Hemingway hated sweet drinks, and in replicating the original, Luxardo stands in for syrup. Much drier ... and better, imo. Finally, my go-to daquiri rum is the Havana Club Anejo Blanco (Puerto Rican), which is several levels above Bacardi for a $20 bottle.
We made this last night with Plantation 3 Stars and Demerara syrup (as that's what we had on hand) and it was amazing. I'll have to try it with rich simple for comparison.
New to (proper) home bartending. Might have not been quite as precise as I needed to be, but the first attempt at this came out quite sweet. Could be that my limes were not the greatest. I tried with slightly less syrup and it was quite a bit better, st least for my taste.
The salt is interesting. I did one with and one without and it is pretty amazing that a few drops really helps pull everything together.
A few weeks ago, I had a craving for daiquiris and I only had Bacardi Superior. I didn't quite like the daiquiri I made with it in the past. So, I did 1.75 oz Bacardi and 1/4 oz of Hamilton 151 and it was great. I'll tweak that some more based on this post
A few weeks ago, I had a craving for daiquiris and I only had Bacardi Superior. I didn't quite like the daiquiri I made with it in the past. So, I did 1.75 oz Bacardi and 1/4 oz of Hamilton 151 and it was great. I'll tweak that some more based on this post
For science (I wasn't reading the recipe closely) I made this daiquiri using rich demerara syrup because that's the sweetener used in the Smuggler's Cove recipe. On one hand, the results are a lot less photogenic than a daiquiri made using rich simple syrup. On the other hand, it's always fun to see how much you can change a drink with a slight change to the ratio. Adding slightly more of both lime and demerara results in a drink that's less sweet and more citrus-y than the SC daiquiri since the overall ratio of lime to everything else is higher.
A bit of salt should definitely be the secret ingredient to more lime-based cocktails. It's great in a mai tai, for example. I guess I'll have to try it in a gimlet now.
New here, so I'm catching up on old posts, but as a rum aficianado, I have to say I'm curious about there being no mention of El Floridita, Hemingway and Havana. Am I wrong about the daquiri's origin story? My understanding is also that Hemingway hated sweet drinks, and in replicating the original, Luxardo stands in for syrup. Much drier ... and better, imo. Finally, my go-to daquiri rum is the Havana Club Anejo Blanco (Puerto Rican), which is several levels above Bacardi for a $20 bottle.
Really like this daiquiri recipe, FWIW.
Maybe you’ve covered this elsewhere (I apologize if so) but is there a particular type of lime one should be using for juicing?
We made this last night with Plantation 3 Stars and Demerara syrup (as that's what we had on hand) and it was amazing. I'll have to try it with rich simple for comparison.