In our blind tasting of 20 Daiquiris from America’s top bartenders, St. John Frizell’s recipe came in second. In his rendition, he relies on two ounces of Denizen Aged White Rum, three-quarters of an ounce of lime juice and three-quarters of an ounce of simple syrup (1:1) for a Daiquiri that had a surprising amount of depth and fruit character, which one panelist described as, “like that perfect piece of grapefruit that you spoon out and pop into your mouth.”