Limeless Daiquiri

White Lyan | London, UK

At the pioneering cocktail bar White Lyan (which closed in April 2017), they used a combination of acids (notably citric, malic and phosphoric) to mimic fresh citrus. In their Limeless Daiquiri, they combine “fake lime juice” with rum and rich simple syrup for a modernist take on the classic.


Serving: 1

  • 2 ounces white rum, preferably Bacardi Carta Blanca
  • 1 ounce fake lime juice, (see Editor's Note)
  • 1/2 ounce rich simple syrup, (2:1, sugar: water)

  1. Chill the rum and fake lime juice.
  2. Combine the rum, fake lime juice and simple syrup in a mixing glass and stir without ice.
  3. Strain into a chilled cocktail glass.
Editor's Note

Fake Lime Juice:
9 grams citric acid powder
6 grams malic acid powder
0.2 grams tartaric acid powder
50 grams phosphoric acid 1.25% solution*
260 grams water
1 gram salt

Whisk powders with water to dissolve, bottle and store in the refrigerator.

*Phosphoric Acid Solution:
Combine 1.25 grams of food-grade phosphoric acid (usually comes as a 75% solution) with 100 grams of water. Whisk to dissolve and bottle.

For a shaken or stirred rendition of the Limeless Daiquiri, reduce the water in the fake lime juice recipe by 50%.

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Related Punch A-Z


(n.) Rum is a spirit made from fermented sugar cane juice or any of its byproducts, including molasses and syrup. It must be distilled at less than 190 proof and bottled at more than 80 proof. There are almost no legal categories for production methods, save for rhum agricole, an appellation of the French West [...] More A-Z →