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.
White Lyan | London, UK
- 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)
- Chill the rum and fake lime juice.
- Combine the rum, fake lime juice and simple syrup in a mixing glass and stir without ice.
- Strain into a chilled cocktail glass.
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%.