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Daiquiri, Sasha


0.875 oz
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.
0.75 oz
A syrup made from dissolving granulated sugar (sucrose) in water. Regular simple is made by combining 1:1 sugar:water by mass, rich simple is 2:1 sugar:water by mass although only 1.5 times as sweet as regular. We always use 1:1 syrup unless otherwise noted in the recipe itself.
2 oz
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.

Shake all ingredients vigorously with a 2in (5cm) ice cube until the drink is chilled. Strain into a chilled coupe. #shake #straight


“A perfect Daiquiri is a window into the technique and talent needed to make any shaken drink. For this reason, it is the test drink for anyone who wants to see what a bar or a bartender is all about. Sasha often made his with 7/8 oz of lime juice because, depending on the lime, a full ounce could make a drink a little too tart...even if you make the drink ‘right’ the ingredients will not always guarantee the same results...”


Fresh
Tart
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