Also referred to as silver or white, light rums are unaged, aged in steel, or aged in oak and have had their color filtered out, and usually have a sweeter and lighter taste than darker rum varieties. The name refers to these rums lighter or clear color.
The second most common juice used in cocktails. This citrus juice is about 6% acid; 4% from citric and 2% from malic, with small amounts of succinic acid (this is what gives it a little bloody taste). Lime juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
Granulated sugar is a sucrose formed with glucose and fructose join by covalent bonding. Sugar is soluble in water, increasing the surface area (smaller grain size) or heating the water, dissolves sugar faster. Some cocktails use sugar directly but more use it indirectly in syrups/liqueurs.
Small, round, green citrus fruits. Commonly used in many cocktails for its rind or its acidic taste (6% acid total; 4% citric, 2% malic, some succinic acid).
Pour all ingredients into shaker with ice cubes. Shake well. Strain into a chilled cocktail glass. Garnish with a lime wedge.
Add your own juices or garnishes to customize this classic bar staple and add a little more personality to it. A popular variation is: Hemingway daiquiri – or papa doble – two and a half jiggers of white rum, juice of two limes and half a grapefruit, six drops of maraschino liqueur, without sugar.
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