Daiquiri cubain

Make the syrup

In a small pan, warm the sugar and water over low heat just until the sugar fully dissolves into a clear syrup, about 1 minute. Let it cool to room temperature before using; any extra keeps well in the fridge for later drinks.

• 1 tbsp sugar
• 1 tbsp water

✅ C'est prêt quand : the syrup looks clear with no visible sugar grains

Squeeze the lime

Cut limes and squeeze the juice by hand or with a citrus press, then strain it through a small sieve to remove seeds and pulp. Fresh juice is essential here; bottled juice tastes flat and won't give the right sharpness.

• 25 ml fresh lime juice

✅ C'est prêt quand : you have clean, strained lime juice with no seeds

Chill the glass

Put a coupe or small cocktail glass in the freezer for a few minutes while you prepare everything else. A properly chilled glass keeps the daiquiri cold for longer once poured.

✅ C'est prêt quand : the glass feels icy cold to the touch

Shake hard with ice

Fill a cocktail shaker with plenty of ice, then add the rum, strained lime juice and the cooled syrup. Shake hard for about 15 seconds, until the outside of the shaker frosts over and feels painfully cold; this is what gives a daiquiri its silky, slightly foamy texture.

• 60 ml white rum
• 25 ml lime juice (from step 2)
• 15 ml cooled syrup (from step 1)
• plenty ice

✅ C'est prêt quand : the shaker is frosted and ice-cold to hold

Double strain

Strain the drink into the chilled glass through both the shaker's strainer and a small fine mesh strainer held over the glass, to catch any tiny ice shards and keep the drink perfectly smooth.

✅ C'est prêt quand : the glass is full of a clear, pale, frothy-topped drink with no ice chips

Garnish and serve

Add a lime wheel or twist if you like, and serve immediately while it's still icy; a daiquiri loses its chill and balance quickly, so this is a drink made to order, not ahead of time.

• 1 lime wheel or twist