The daiquiri is a cocktail classic and a crowd-pleasing favorite for good reason—it’s refreshing, it’s straightforward and it’s delicious. It’s also easy to make, or at least it should be. Rum, lime, simple syrup…what could be easier?
Well, I’ve had a lot of terrible daiquiris, usually the result of people trying to do too much by adding a bowl full of frozen fruit, pre-made daiquiri mixes and cheap rum. Don’t make these rookie mistakes. Always use fresh squeezed lime juice, good syrup (or better yet make your own) and the best rum. July 19 is National Daiquiri Day and to celebrate I tasked myself with creating my very own take on the classic. Try it out and let me know what you think in comments.
Rhubarb Ginger Dream
2 oz Diplomatico Reserva Exclusiva Rum
1 oz fresh lime juice
1/2 oz rhubarb syrup *
1/4 oz ginger syrup
Shake all ingredients with ice and strain into a chilled glass. Garnish with lime wheel.
*Rhubarb syrup. The sweet-tart flavor of rhubarb is the perfect complement to the classic daiquiri. Finding a commercially prepared rhubarb syrup isn’t easy. Luckily, making your own is a snap. Here’s how it’s done:
4 cups chopped rhubarb
1 cup superfine sugar
1 cup water
Combine sugar and water in saucepan and bring to a boil.
Add rhubarb and simmer on medium heat, stirring occasionally until rhubarb softens.
Reduce heat and cover, stirring occasionally until rhubarb breaks down into thin fibers.
Remove from heat and pour through fine mesh strainer (a coffee filter or cheesecloth will work in a pinch), pressing with back of spoon until juice is released.
Add an ounce of vodka and store in airtight jar in refrigerator for about a week.