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Master the classic daiquiri with this quick and easy recipe, featuring smooth Santiago de Cuba 8-year-old rum, sugar syrup and zesty lime juice. Garnish with a wheel of lime. See method
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Add the rum, lime juice, sugar syrup and ice to a cocktail shaker and shake until well mixed and chilled.
Strain into 2 coupe glasses and garnish with lime slices.
Tip: How to make sugar syrup: This can be bought ready-made, but you can also make your own. Put 100g caster sugar in a pan with 50ml water. Heat gently until the sugar has dissolved, then bring to the boil. Remove from the heat and allow to cool. Store in an airtight sterilised* jar or bottle. Will keep in the fridge for up to 3 weeks. *To sterilise glass jars/bottles, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry.
For more recipe inspiration, see how to make a Santiago rum spritz
See more Cocktail Recipes
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