In the Petraske tradition, a Daiquiri ought to be crisp and well-balanced. Double it up and you’ve got the Snaquiri. In the words of its progenitor, Karin Stanley, who now tends bar at Suffolk Arms and Little Branch, “One Daiquiri is to be consumed rapidly and immediately, the second to be sipped and savored.”
Karin Stanley, Dutch Kills | Long Island City, NY
- 4 ounces dry white rum
- 2 ounces lime juice
- 1 1/2 ounces simple syrup, (1:1, sugar:water)
Garnish: two lime wheels
- Add all of the ingredients to a single cocktail shaker. Shake with one large piece of ice.
- Strain into two cocktail coupes.
- Garnish each coupe with a lime wheel.