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.
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.
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...”