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Best Daiquiri Recipes

Best Daiquiri Recipes

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Top Rated Daiquiri Recipes

Whether you're sitting poolside or relaxing after the work week, a strawberry daiquiri is the perfect way to unwind. We've got you covered on a go-to recipe that is sure to be an absolute crowd pleaser.

This wonderfully refreshing punch tastes just like a strawberry daiquiri, only better. Don't forget the mini umbrella!This recipe is courtesy of Ocean Spray.

Tommy Bahama's Restaurant & Bar in Midtown concocted this Strawberry Daiquiri for summer - if you're looking for a festive array of cocktails for your next party, it would be great to serve with the Blue Hawaiian and Coconut Cloud Martini also created by Tommy Bahama's Restaurant & Marlin Bar!

In its simplest form, a daiquiri is a perfectly balanced ration of rum, lime juice, and simple syrup, shaken with ice and served up. This traditional version is a far superior — and far removed — relative of the familiar super-sugary, from-concentrate frozen concoction that has a barely-there alcohol content.Try this for a classy, classic version of this well known but poorly represented beverage.

How to make the best daiquiri

The daiquiri is a simple mix of rum, citrus and sugar. The story of how this combination became known as the daiquiri can be traced back to the 1890s and an American engineer: Jennings Stockton Cox. He insisted on a monthly rum ration for the engineers he employed and apparently made a special cocktail for guests which he named after the Cuban mining town, Daiquiri, where he was based.

The Second World War saw the daiquiri rise in popularity in America as vodka, whisky and gin from Europe became difficult to get. Rum from Cuba, Latin America and the Caribbean on the other hand, was readily available and on their doorstep.

An elevating cocktail, as Nate Brown from Merchant House says, a daiquiri “should be fresh and energising, sharp like a sting from a bee!” So, how to achieve this at home? Keep it simple and fresh.

How to Make a Daiquiri

This cocktail is a tropical classic with white rum and sugared lime.

  1. Squeeze the lime into your shaker, stir in the sugar, and then add the rum.
  2. Shake well with cracked ice, then strain into a chilled cocktail glass.

A note on the rum: Some prefer dark over white if you do use dark rum, cut back a little on the sugar.

Don't get out the blender. For a Daiquiri, you won't need it. Though the Daiquiri is most often seen in slushie form, often injected with strawberry flavoring, it's really a simple cocktail. There are three ingredients: white rum (although some prefer it with dark), sugar, and lime, shaken over ice and then strained into a chilled cocktail glass straight up. All the ingredients are of tropical decent, so it's fair to categorize the Daiquiri as a drink best served under palm leaves. But with sugar, rum for earthy sweetness, and fresh lime juice for tart counterbalance, it's always good, in any locale. And all you really need for it besides what you have stocked in the kitchen is a bottle of really good rum. Here's how to make this essential, indomitable classic rum cocktail.

A Little Background

Ernest Hemingway hung out at the El Floridita bar in Havana, Cuba, and drank Daiquiris (among other strongly alcoholic drinks he was an expert). One afternoon, he was said to have broken the El Floridita record by drinking 17 Daiquiris. Another story claims he didn't drink his with sugar at all, just a double portion of rum, and that's how the Papa Doble, or Hemingway Daiquiri, was invented. A tank, that man was. And of course, a writing heavyweight. In Islands of the Stream, he wrote, "This frozen daiquiri, so well beaten as it is, looks like the sea where the wave falls away from the bow of a ship when she is doing thirty knots." Perhaps he loved it in slushie form, too.

Hemingway is gone, but El Floridita still lives on in his image, literally the bar is decked out with pictures and statues in his likeliness. There's also a sign there that reads "La Cuna Del Daiquiri"&mdashthe cradle of the Daiquiri.

But it's not the birthplace of the Daiquiri. To find that, you have to go back to the early 1900s, when multiple origin stories sprang out of the Caribbean. It could have been an American mining engineer in Cuba during the Spanish-American War, it could've been a bartender, and it could have even been a British Navy sailor who thought to mix his his lime juice ration (for scurvy-defeating purposes) and his rum ration.

As drinks historian David Wondrich says, "The daiquiri represents such an obvious marriage between local ingredients&mdashrum, sugar, limes&mdashand American technology&mdashcocktail shaker, ice&mdashthat it would take an idiot to not invent it." But it caught on around the Caribbean during Prohibition, and then in the States during the second World War, when rum was easy to find but whiskey wasn't. John F. Kennedy allegedly drank a Daiquiri the night he was elected president. You're in good company.

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If You Like This, Try These

Classic rum drinks are plentiful. The Mojito comes to mind immediately&mdashit too was said to be a favorite of Hemingway's&mdashas does the Dark and Stormy. The Brazilian Capirinha is like a Daiquiri on the rocks made with Brazil's rum-adjacent cachaça spirit. And for another cocktail attributed to Hemingway that is wholly dissimilar from the Daiquiri, try Hemingway's Death in the Afternoon. It has absinthe and brut champagne. Proceed with caution.

How to Make the Ultimate Daiquiri

From pint-size Snaquiris to the #DTO (that’s a Daiquiri Time-Out), the Daiquiri is feeling itself right now.

So what’s the best way to make one these days? That’s a question that Jason Kosmas pondered before commissioning Caña Brava rum, one of the brands from 86 Company, which he co-founded with Dushan Zaric (both are also co-founders of NYC speakeasy Employees Only) and Simon Ford.

If you haven’t tried the rum before, it’s a light, nearly neutral rum. It has a faint golden tint and just enough marshmallow, ginger and lime zest notes on the clean, brisk finish to keep things interesting. In other words, it’s an ideal rum for Daiquiris—and that’s no accident.

“We asked bartenders if they could create a premium well rum, what would they look for?” says Kosmas. Most pointed to what’s called “carta blanca”—a Cuban-style white rum—that mixes well in drinks like Mojitos and, of course, Daiquiris.

Next was a visit to London’s Savoy Hotel, which keeps a library of old and rare liquor bottlings. There, Kosmas gauged what a Daiquiri—and the rum used to make it—would have tasted like around the turn of the last century. According to some accounts, the Daiquiri was created by Jennings Cox, an American mining engineer who was in Cuba at the time of the Spanish–American War (1898) another origin story places the drink’s creation a couple years later, but still ties it back to Cuba.

Clearly, Cuban-style rum was the correct answer. And the best man to make that rum, Kosmas decided, was Francisco “Don Pancho” Fernandez. One of the famed maestros roneros (rum masters) who worked with Havana Club in Cuba, Fernandez moved to Panama in the 1990s, where he still resides and makes rum today. (He has also produced his own line of luscious Origenes Reserva aged rums, which are well-worth seeking out.)

Don Pancho provided valuable guidance. “For a long time, spirits producers have been trying to turn rum into the next vodka,” says Kosmas. “Don Pancho, he’s like, ‘Rum is rum. Forget about vodka. Let it be rum, and let it be cherished and enjoyed for what it is.’” After selecting barrels and blending the three-year-old rum, it was time to run the product past the bartenders one more time.

“The feedback we got is that it was beautiful out of the bottle, but it didn’t pop in a Daiquiri. So we raised the proof [from 80% ABV] to 86%,” a move calculated to add not just alcohol but flavor.

So how about that Daiquiri? Although Kosmas now resides in Austin, Texas, he spent time behind the stick at Employees Only and perfected his recipe. In short, he insists that the alchemy of the Daiquiri lies in not messing with it too much: two parts rum to lime juice, with just enough sugar “to take the edge off.”

“To me, the magic of the Daiquiri is like a Caprese salad: tomatoes, fresh mozzarella, basil. There’s a magic in that trinity. No chef can come along and make it better,” he says. “A Daiquiri is like that: The flavor expressed from those three ingredients is amazing.”

The Eccentric Daiquiri

A mix of rums beginning with Flor de Caña. Photo: courtesy Flor de Caña

Rum is unique among spirits in a way best encapsulated by the father of Tiki, Donn Beach: &ldquoWhat one rum can&rsquot do, three rums can.&rdquo Rarely if ever will you blend gins or bourbons in a single drink, but rums, no matter how different, are seemingly universal donors to themselves, and can be combined for complexity more or less at will. The above blend, inspired by a trip to East Bay Spice Co. in Berkeley, flirts with two of the farther reaches of the rum galaxy (the intense funk of Jamaica plus the grassy brightness of Martinique), resulting in something both wildly new and completely delicious.

Every week bartender Jason O’Bryan mixes his up his favorite drinks for you. Check out his past cocktail recipes.

Traditionally speaking, the daiquiri is a cocktail composed primarily of rum, citrus juice, and some type of sweetener. This refreshing cocktail was supposedly invented by Jennings Cox, an American mining engineer who was working in Cuba during the Spanish-American War at the time of the cocktail’s conception. Supposedly, Cox named the cocktail after an iron mine near Santiago de Cuba. However, some say the daiquiri was actually created by US congressman William A. Chanler, who purchased said iron mine and then introduced the daiquiri to New York clubs. Whoever the original creator, we do know for sure that the daiquiri made its first appearance in 1902 and became a fast favorite ever since.

The daiquiri is a very bright, very refreshing cocktail that’s extremely popular during the warm months of the year. In recent times, frozen daiquiri mix has become readily available on supermarket shelves. However, if you’re looking to really customize your daiquiris, look no further! We’ve gathered the best daiquiri recipes we could find and listed them below so that you can enjoy this delicious cocktail in a variety of waves. If you’re looking for a new cocktail to try that’s proven delicious OR if you are looking for a twist on your beloved daiquiri, we highly encourage you to give one of these recipes a try this weekend.

Classic Daiquiri – 2 oz Light Rum, 1 oz Lime Juice, 0,5 oz Simple Syrup

The first recipe on this list is a classic, because what better way to appreciate a daiquiri then to go back to the roots? This simple approach to the daiquiri only requires three ingredients to create an irresistible cocktail. If you’re looking for a drink that’s both refreshing and delicious, try this daiquiri out! To create this drink:

  • Fill a cocktail shaker with ice
  • Add rum, lime juice, and simple syrup to shaker
  • Shake vigorously until chilled
  • Strain mixture into a glass, then serve

Coffee and Raspberry Daiquiri 6 oz Coffee-Infused Rum, 2 oz Orange Liqueur, 1 cup Raspberries, 0.5 tsp Coca, 2 tsp Simple Syrup

Coffee and cocktails have long been playmates, so it’s no surprise that someone has thought up a way to combine the traditional daiquiri with the rich flavors of coffee. This recipe uses raspberries and coffee-infused rum to create bright yet rich flavors that will delight even seasoned cocktail drinkers. This recipe is especially delicious when the weather outside is nasty and you need a drink that will warm your soul. To create this drink:

  • Combine all ingredients inside a food processor and puree
  • Fill a cocktail shaker with ice and add pureed mixture
  • Shake vigorously until chilled
  • Pour into cocktail glass and garnish with raspberry, then serve

Strawberry Daiquiri – 4 oz Light Rum, 4 cups Frozen Strawberries, 1 cup Sliced Fresh Strawberries, 5 oz Simple Syrup, Lime Juice

Perhaps the most popular twist to the traditional daiquiri recipe, this strawberry daiquiri is filled with fresh and fruity flavor. If you’re looking for a cocktail recipe that’s perfect to serve to party guests or you need a drink for a weekend with your friends, look no further! The use of both frozen and fresh strawberries really helps bring out the bright, sweet strawberry flavor that makes this drink truly shine. To create this drink:

  • Juice lime into a food processor
  • Add rest of ingredients to food processor and blend until smooth
  • Pour into glasses and garnish with strawberry slices or lime wedges, then serve

Rosemary Rhubarb Daiquiri – 1.5 cups White Rum, 2.25 cups Water, 0.5 cup Sugar, 0.5 cup Rosemary Leaves, 3 stalks Diced Rhubarb, 6 tbsp Lemon Juice

This cocktail is full of rich, complicated flavors: sour rhubarb, earthy rosemary, bright rum. All of these ingredients work to create a light, refreshing cocktail that will remind you of summers spent walking barefoot along a riverbank. This recipe involves creating your own rosemary simple syrup and refrigerating the rhubarb mixture for several hours, so be warned you will need a bit of prep time to make this cocktail. To create this drink:

  • Heat 1 cup or the water and 1/4 cup of the sugar in a small saucepan over medium heat until simmering
  • Remove from heat and add 1/2 cup of the rosemary leaves to the mixture, steeping for 5 minutes
  • Strain the mixture and then discard the rosemary leaves, then set syrup aside
  • Add rhubarb, 1 tbsp lemon juice, the remainder of the water, and the remainder of the sugar to a food processor
  • Blend into a coarse puree, then strain
  • Cover strained mixture and refrigerate for at least 4 hours
  • Combine refrigerated mixture, rosemary syrup, remaining lemon juice, and rum in a pitcher then stir to combine
  • Pour into ice-filled glasses and garnish with rosemary sprig, then serve

White Rye Daiquiri – 3 oz White Rye Whisky, 0.25 oz Cointreau, 0.25 oz Simple Syrup, 0.75 oz Lime Juice, 1 Egg White

This new twist on the traditional daiquiri substitutes white whisky (or moonshine) for the commonly used rum. If you’re looking for a drink that tastes like spring and will leave you cool and refreshed, you’ve found the perfect recipe here. If you try this drink and want to play around with flavors more, consider adding fresh herbs like thyme or lavender to really create a bright, delicious cocktail. To create this drink:

  • Add all ingredients into a cocktail shaker
  • Shake vigorously for at least 10 seconds or until egg white is fully incorporated
  • Fill shaker with ice and shake again for 20 seconds
  • Strain into chilled glass filled with ice, then serve

Has this list inspired you to pick up some rum (or white rye) and try your hand at one of these delicious daiquiri recipes? We certainly hope so! The next time you’re throwing a small get-together at home and need a simple yet beloved cocktail recipe, we hope you’ll pull up this article to impress your friends. Whether you’re an existing daiquiri fan or you’re really looking to try the cocktail for the first time, one of these recipes will be perfect for you. Remember to always drink responsibly!

The History of the Daiquiri Cocktail

You’d never know it, but the the daiquiri became a thing long before spring breaks, all-inclusive resorts, or even blenders were a thing.

The original daiquiri was first invented in a mining town on the southern tip of Cuba called, you guessed it, “daiquiri.”

It was an American mining engineer of all people who came up with it, as he was trying to protect his workers from yellow fever. The lime and the alcohol were both thought to ward off the disease, and the sugar was added just to make it palatable.

Note to self: “Wonder if this works with Coronavirus??”

They began to actually become more popular during the WW2 era of the 1940s when whiskey and vodka became harder to come by.

Fortunately, due to friendly trade agreements with Latin American countries, rum was much easier to get – and the popularity of the drink skyrocketed because of it.

At least 8 hours before you plan to serve the drink, add rum, 3/4 ounce lime juice, and 3/4 ounce turbinado simple syrup to a resealable container or zipper-lock bag. Place batched mix in the freezer until freezer-cold, about 8 hours.

When ready to serve, add quartered strawberries to blender. Add chilled cocktail mix, pinch salt, and 8 ice cubes. Pulse blender 5 times, then blend until uniform. Taste and add up to 1/4 ounce additional turbinado simple syrup as needed. Blend once more briefly and serve immediately, with a lime wheel, strawberry, and/or straw, if desired.

If you want to make multiple drinks, you can pre-batch up to a double recipe (a blender may not hold much more than that easily) in a single container, add 14 ice cubes, then divide after blending if making more than two drinks, use separate containers to hold more servings.

In Search of the Ultimate Daiquiri

The Daiquiri is such an agreeable cocktail. From a consumer point of view, that is. Nobody in an uptight frame of mind orders a Daiquiri, and no one expects to be left more stressed after they consume one.

The Top Three

Pietro Collina's Daiquiri

St. John Frizell's Daiquiri

Alex Day's Daiquiri

From where the bartender sits, however, there are few drinks more hotly debated. The cocktail is a simple proposition on paper: rum, lime, sugar. But perfectly aligning that triangle of flavors takes great skill. It is, therefore, a drink worthy of competition. So, on a recent Friday afternoon, the Punch staff decided to pit several versions of the rum sour, crafted by bartenders from Seattle to Boston, against each other.

Joining Punch were three visiting bartender critics—Joaquín Simó of Pouring Ribbons in Manhattan, Lynnette Marrero of Llama Inn in Brooklyn, and St. John Frizell of Fort Defiance, also in Brooklyn. Together, we blind-tasted 20 specimens in search of the best representation of the classic cocktail.

Among classics, the Daiquiri is arguably the sour held in highest estimation in cocktail circles. A child of Cuba (it takes its name from a beach near a coastal mining town), it took the tropical triptych of rum, lime juice and sugar and brought it to its apex. Credit, perversely enough, typically goes to an American mining engineer named Jennings Cox, who worked in Santiago de Cuba near the dawn of the 20th century and liked to entertain with pitchers of rum sours. Some local bartenders eventually helped to finesse the concoction.

The Daiquiri might well have remained a local quaff had Prohibition not sent boat- and planeloads of thirsty and curious Yankees across the water during the 1920s. Soon, it was the “best-known drink in Cuba,” according to writer Basil Woon in 1928. Another writer, Cuba-loving novelist Ernest Hemingway, did more than his fare share of publicity for the cocktail. By 1960, JFK was toasting Daiquiris to celebrate his election as President.

The cocktail spent much of the late-20th century in bars—and customers’ minds—as a frozen drink. But the version that has returned to the fore in cocktail bars in recent years is, thanks to pure-thinking young bartenders, served (for the most part) simply and sans slush.

On its face, the drink is simple enough, but it can split in infinite directions. Is the sugar raw or employed by way of syrup? Is that syrup 2:1 or 1:1? Is it made from turbinado, demerara or superfine cane sugar? Then of course, there’s the lime.

Marrero started by asking for a taste of the lime juice on its own to understand the baseline tartness of the citrus, something that can vary widely based on origin, season, type and ripeness. And this is to say nothing of the rum profile or the ratios of each ingredient.

“It’s the omelet of cocktails,” said Simó. “If you can’t make an omelet, you don’t know how to cook. Same thing with a Daiquiri.”

In a blind tasting, the panel sampled 20 Daiquiris from today’s top bartenders.

But what, beyond balance, makes a great Daiquiri? For Simó, it is textural complexity—a heft to the body that jostles with the citrus. Marrero, meanwhile, is after the earthiness and subtle funk that both rum and cane syrup add to the drink to speak clearly. Then, of course, there’s the all-important thirst-quenching aspect of the Daiquiri. According to Frizell, the drink must have a right-from-the-bar vigor to it—something to “wash the dust out of your mouth.”

Few would argue that one’s rum choice isn’t, despite the other variables, the most important choice. While the panel was sympathetic toward using aged rums in a Daiquiri—particularly in the winter—in the end, it leaned toward white rums as producing the most traditional Daiquiri profile. Similarly, rhum agricoles—which turned up in a number of the entries—were not dismissed outright as poor choices for the drink. But neither were such rums, which are often grassy and herbaceous, fully embraced they tended to be more volatile and bullied the other ingredients, making the drink harder to balance.

Not surprisingly, very few Daiquiris that strayed from the straight and narrow won the glad eye of the panel. Those, for example, that included the addition of bitters or crushed ice were considered unwelcome or just plain odd.

In fact, the cocktail with the highest score could hardly have been more traditional. Submitted by Pietro Collina of The NoMad Bar, it contained two ounces of Flor de Caña 4-Year Extra Dry rum, one ounce of lime juice and three-quarters of an ounce of rich cane syrup (2:1). It was the one drink that, during the first round of tasting, was immediately embraced by the entire panel as full-flavored and perfectly balanced.

“There’s enough happening here that you can keep thinking about it,” said Frizell, adding that such brainwork wouldn’t get in the way of his drinking it with due haste.

Coming in second was Frizell’s own entry. Made of two ounces of Denizen rum, and three-quarters of an ounce each of lime juice and simple syrup (1:1), every taster found a surprising depth of fruit flavor from the rum, which ranged from citrus to stone fruit. (“It’s like that perfect piece of grapefruit that you spoon out and pop into your mouth,” said Marrero.)

The number three cocktail came from Alex Day, of Proprietors LLC, which owns several bars, including Death & Co. and The Walker Inn. Day managed to sneak a quarter ounce of Neisson Blanc Rhum Agricole in the mix and still please the judges. This was balanced out by one-and-three-quarter ounces of Diplomático White Rum, one ounce of lime juice and three-quarters of an ounce of simple syrup (1:1).

Simó summed up the drink—and, by extension, the ideal Daiquiri—perfectly: “It’s speaking clearly,” he said, “but not loudly.”

Classic Frozen Daiquiri

The best frozen daiquiri recipe with a twist. Add lime zest, Cointreau, and pure maple syrup for some added zing, and it all just works!

The Best Frozen Daiquiri Recipe

This is the best frozen daiquiri recipe with a twist. I add lime zest, Cointreau, and pure maple syrup for some added zing, and it all just works!

An awesome daiquiri recipe was glaringly absent from the site, so I am rectifying this today! HOW could anybody have a blender website and not have one of the most classic blended cocktail recipes on the site?! I asked myself this last week. No matter how old and tired you think the old daiquiri may be here it is. It’s an oldie, but a goodie.

So, I’m killing two words with one stone, and I’m not only sharing this frozen daiquiri recipe with you, but I’m going to share it with all of my friends this week to test all of my flavor variations. (I love it when I can test recipes widely under the guise of hospitality! Shhhhh….

So, I’m going to throwing an 80’s party for Valentine’s Day (complete with Wham, Bonny Tyler, Duran Duran, Queen, Bon Jovi, U2, and all of the usual suspects), and I’m serving my favorite blended cocktails from the 80’s and, naturally, daiquiris are on the menu. I’m setting up a daiquiri bar and letting my friends make all kinds of flavors: strawberry, banana (SO 80’s), mango, avocado, and the signature cocktail for the night is the Hemingway Daiquiri with grapefruit and maraschino liqueur. Oh yeah…

Well, not everybody would associate a daiquiri with the 80’s. But, I do. I remember drinking them when I was in high school and college in the 80’s and 90’s! And they helped me make many a bad decision in an over-refreshed coma. Ah…..yeah…

So, if you’ve never sloshed about (is that even a word?) with all flavor of daiquiri like me, here’s the scoop:

So, What’s In A Classic Daiquiri?

The main ingredients in a classic daiquiri drink are rum fresh lime juice and sugar, simple syrup, or some kind of other sweetener.

Originally, a daiquiri was made by packing a tall glass with cracked ice, pouring some sugar over the ice, then fresh lime juice and white rum, and then mixing with a long-handled spoon. Then, the Americans started mixing daiquiris in shakers with shaved ice, and then serving them in chilled coupe glasses.

I think a regular daiquiri tastes like boring watered down white rum. But, maybe I just haven’t ever had really really good white rum?

I prefer frozen daiquiris with a bit more oomph. They’re not as elegant, and are a total relic from the 80’s and 90’s. But, I still love them just like Careless Whisper will always make its way onto any party playlist.

How Do You Make a Frozen Daiquiri?

A frozen daiquiri is a very similar ingredient profile but blended with enough ice until smooth and frosty. Some of the most popular flavor variations for frozen daiquiris are strawberry, banana, mango, and avocado daiquiris. They’re all delicious, and tiny riffs off of the classic daiquiri drink recipe. So, I’m sharing my basic classic recipe, and you can turn it into any flavor you want, and then tweak the lime juice and sweetener to taste.

I like my daiquiri lime forward, so I throw out the typical ratios of rum, light juice, and sweetener, and go with my own plan. So, here it is:

To make my frozen daiquiri, I throw in:

  • Equal parts lime juice and white rum
  • lime zest (yep….that is part of the magic. You can’t do that in a shaker!)
  • Cointreau (it just works)
  • pure maple syrup or coconut nectar (I just cannot do cane sugar or simple syrup even for a cocktail)
  • lots of ice

Then, blend until frosty. I add enough ice so that the daiquiri is really thick and it doesn’t come out of the blender container when I turn it upside down.

To serve, I spoon it into the most chic glasses (to help me forget that it is all soooo 80’s), and garnish with a lime spiral. Then, as you sip on them they slowly melt so that the daiquiri never completely melts and gets too watery.

Looking For More Frozen Cocktail Recipes?
Please let me know what you think of this recipe in the comments!

Your feedback is really important to me, and it helps me decide which recipes to post next for you.

Cousin drinks to the daiquiri

Because the daiquiri is such a classic sour cocktail, there are many drinks that are related! Here are some drinks you might not realize are related to the daiquiri:

    Here’s the classic mojito recipe, perfectly balanced with lime, rum and fresh mint! This iconic Cuban cocktail is refreshing and just sweet enough. The Southside cocktail is an easy and refreshing gin drink made with mint, lemon and lime: think of it like a gin mojito! Ernest Hemingway was a lover of the daiquiri! This spin is dedicated to him and uses grapefruit and Maraschino liqueur. This classic sour cocktail features Pisco instead of rum, with lime and sweetener. inha This Brazilian sour swaps out the rum with cachaça, pairing is with lime and sweetener.

Looking for more? Browse these Classic Lime Cocktails and Iconic Cuban Cocktails.