DAIQUIRIS and Lime Sours

Essentially the rum version of a lime sour ala the caipirinha or margarita…

In the tropics, limes and sugar cost almost nothing. It is clear that the drinks of the populace would make use of local spirits and limes and sugar…Anyone could make this drink or cocktail..

The Caipirinha was clearly a drink of the lower classes that has only now been gaining status to national pride in Brazil and haute cocktail in Europe and America.

Rum and tequila were both staples of local populace in the Carribbean and Mexico. You didnt import or use imported spirits unless you were rich.

The Daiquiri has been a cocktail I have been championing for many years now. Mostly as an alternative to the painfully over extended Mojito, and as a personal cocktail crusade to have people enjoy a true classic that had morphed into the sweet colored frozen mess we all know today. (another of my crusades being the Brandy Alexander)

Stories abound as to who invented the Daiquiri and the Margarita. But logic really should put the creation to exactly what I have mentioned above…to the people who drank the local spirits and used the most abundant mixer available, limes and sugar, and didnt drink in hotel bars…. To all of them, not one person or place, should credit be due. Like a debate over who “discovered” America, these drinks were already known to those who lived there.

Lime sours like the Daiquiri lend themselves to easy adaptation from the simple lime, sugar and rum version. Adding other fruit would be the next step (pineapple, berries, and other tropical fruits). Adding a modifying spirit or flavor like mint (mojito) or Maraschino Liqueur (Hemmingway Daiquiri with grapefruit). It is also the base for Planters Punch.

The look of astonishment on a customers face when I offer to make a Daiquiri makes me smile. The look on their face when they actually taste a well balanced Daiquiri (usually after telling them they can change their mind of they dont like it) is a feeling of accomplishment and pleasure. And I have never had one turned back in.

Here’s a variation using the very popular Elderflower Liqueur, St. Germain. Something I usually eschew for the over use, but really is good. And that’s all that matters.


2 oz oz Bacardi White Rum
.75 oz St. Germain Elderflower Liqueur
.5 oz Fresh Lime juice

All ingredients into Boston Shaker. Hard shake. Strain into chilled coupe.
Lime wheel garnish


All ingredients into boston shaker, regular shake, strain into collins glass filled with crushed ice. Lime wheel or half moon.