Cuba's rum sour.


Though the name “daiquiri” may be inexorably linked to the frozen drink menu at strip mall chain restaurants these days, the true recipe is a classic that can stand toe-to-toe with the best. Essentially a rum sour, the credit for the recipe usually goes to a U.S. engineer living in Cuba during the Spanish-American war, though it’s more likely that Cuban residents had been drinking something similar for some time. Famously associated with author Ernest Hemingway and the jet-set glamour of pre-embargo Cuba in the 1930s, the Daiquiri would rise in popularity in the United States during World War II, as Caribbean rum became much easier to procure than foreign whiskey.


Serving: 1

  • 2 ounces rum, light or white
  • 1 ounce lime juice
  • 3/4 ounce simple syrup (1:1, sugar:water)

Garnish: lime wheel

  1. Add all ingredients to a cocktail shaker.
  2. Add ice and shake until chilled.
  3. Strain into a chilled coupe or cocktail glass.
  4. Garnish with a lime wheel.

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A direct descendant of punch, the basic sour forms the template for a host of modern drinks. First mentions of the sour, made from a base spirit, citrus, sugar and water and served neat in a small bar glass, can be traced to the mid-19th century in the United States. The name—a reference to the [...] More A-Z →