How to Not Fuck Up a Daiquiri

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Happy National, uh, Daiquiri Day? I can’t believe it’s already National Daiquiri Day and I’ve still got my National Margarita Day decorations up! I mean, I haven’t even begun to think about National Sazerac Day or National Mojito Day. If it turns out that there are 365 different PR people working for giant liquor companies, we might not ever get a day’s rest!

Well, regardless, in order to commemorate this very special event I’ve teamed up with the Small Screen Network to shoot what I hope will be a series of informative, but also very different sorts of videos. Rather than the traditional format of standing behind the bar and lecturing you about drinks, these are a bit more narrative and exactly the sort of thing you’d expect from me (minus the swearing).

For this first installment, we’re shooting a response to the now-famous Daiquiri video that made the rounds for several years before being taken down. Rather than discuss the disputed history I’ll just show you how to make the damn thing, and quite well, might I add.

I’m stoked to be working with Small Screen Network, and to be up there with such an impressive roster of talent – the people that I’ve looked up to for years in this business. So without further ado, here’s the video:

32 Replies to “How to Not Fuck Up a Daiquiri”

  • Shaun Naborn says:

    wow, amazing video..really great and you are really an expert. been watchin’ it for eleventh times. are there some more? I don’t mind watchin’ clips like this over and over again.

  • Jesse says:

    And finally if you can’t find any proper rums, Appleton is probably the most widely available aged rum in the states. While overpriced and not my favorite.. it is a proper rum.

    Anyone who’s into Rum should take a trip to a major city in Central America or the Caribbean. You’ll find all kinds of delights that never make it north.

  • Jesse says:

    Nice observation Jeffrey.. however only partially right.

    Well first correction of my post is Zacapa is only one p not 2 as I originally stated. And the bottle says “a mixture of (bunch of adjectives) rums with ages of 6-23 years”

    See label here:

    And the label technically says:
    Ron Zacapa Centenario
    Then at the bottom it says:
    Sistema Solera 23

    Now I’ve also had there 15 which is quite good and runs about $25 but not haven’t seen that in the states.

    Interestingly the other part of their pitch is that it’s aged at an altitude of 2300 meters

    Either way I’m interested to make a Daiquiri as I’m always just sipping these babies straight.

    Also if you can ever get you hands on the mentioned Ron Abuelo they make the tastiest rum and cokes / cuba libres I’ve tried. Añejo or 7 is perfect for that. Kicks the shit out of any clear rum, or nasties like captain or myers. It’s unfortunate most of the world has not discovered rum yet.. it’s a great world.. and way cheaper than whiskey haha.


  • Jesse says:

    I live in Central America and can pass some tips on aged rums:

    Easiest to find / best bet:
    Ron Zacappa 23 Años (Guatemalan)

    I’ve seen this in the states for $40. This is one of the tastiest rums in the world.

    Another great option is:
    Ron Diplomatico Reserva Exclusiva (Venezuela)

    And I might be skewed but I’m a huge fan of the Ron Abuelo (Panama) brand:
    Ron Abuelo Añejo
    Ron Abuelo 7 Años
    Ron Abuelo 12 Años

    I think I’ve see the 7 year in the states for $30.

    And for those who might be wondering “Ron” is “Rum” in spanish.

  • Joao Morandi says:

    Trully inspiration for us here in Brasil. We are a bunch of new bartenders studying the science behind mixology(but not the fancy wanna be annoyig way), trying the DYS way and going for natural and season ingridients. To find people looking for perfection and simplicity combined with quality work inspires us to keep going towards a new generation of bartending. Cheers, mate.

  • Martin Oldsberg says:

    Just wish you would think about us victims of Napoleon who are stuck with the metric system … (I may have complained about this before, if so plz forgive me). Of course we can´t expect you to disavow your own measurements, but could “parts” be hoped for in the videos …?
    I´m getting on in my years and I´ll be damned if I ever learn thoses ounces, or stones, or gills, or cups or whatever.
    “Parts” could have an interesting neutrality to it.

  • Jeff , I do not know if you say this in English, me saco el chapeau (I take my hat).
    Unfortunately here in South America many bad cantineros, do not understand the beauty of a well-made daiquiri.

    I follow your blog for years and I consider you one of my teachers,

    I look forward to more videos

    Fede Cuco

  • This sounds like the perfect daiquiri! Fresh Lime is the key ingredient in many of my favorites cocktails. I have never had a simple daiquiri made this way, (I did not care for the version made with a mix, yuck!!) I plan on making your version tonight! Great for summer!

  • PeterR says:


    Never posted before and having recently got into making proper cocktails I found your site and voraciously went through all your old posts. Wonderful stuff.

    I’m currently enjoying a daiquiri right now – just outside of London UK – it’s 90F, sunny, no breeze and this drink is perfect.

    I made it using some Bacardi knocking about the house but the other rum options here are some Lambs navy rum – pretty bog standard dark rum and then some diplomatico exclusiva reserva and some ron zacapa (the last 100mls of a litre bottle) – i’ve never used these last 2 in cocktails before – always been sipping rums – do you think these aged rums are worth trying here? Bear in mind a 75ml bottle of Zacapa costs about $75. But good ingredients make good cocktails I guess.

    Love the small screen network and looking forward to your next video.

  • ted mills says:

    Tried two different ways based on your ratios. Not having your rum selection around, and other sweetening options, I tried:

    Whaler’s dark + lime + agave nectar


    Appleton + lime + 1:1 simple syrup

    Right now I’m liking the Whaler’s version first.

  • Hank says:

    I learned how to make a proper Daiquri in Key West. Pretty much as demonstrated. My special flair? I make my simple syrup out of Turbindo sugar, it brings a delightful essence to the drink. I also prefer a nice gold rum, a touch less aged then the El Dorado. The goal: to have a drink the color of the water curling off the bow as you skim over the sand flats towards Las Tortugas.

  • Ryan says:

    2:1 would definitely make it sweet enough! Although, I made it on Thursday with 1:1 simple, and it was still balanced. We use 2:1 dem, not white, and 1:1 regular. I’ve got some experimenting to do. If I see you this week, I know what I’m Dealer’s Choice-ing you…

  • Patrick says:

    Jeffery- glad you caught yourself in the video. It would have made my innocent ears bleed. Definitely the right call on the ingredient proportions too – tastes a lot better than the other “official” recipes I’ve run across until now.

  • A little drier than I prefer, but very nice. (Although with the ED12, I bet it’s close.)

    So cool to see you on SSN. I could watch quality videos like this all day.

  • Geoff says:

    Wow, just tried this recipie, best daiquiri yet. Simple and perfect.

    Keep up with these videos.

  • Your recipes make me happy!

  • Jeffrey,
    You are getting better as you age, in smarts,
    appearance (?), but most important, finding the soul of a great traditional cocktail. HUZZAH!

  • Adam K says:

    Excellent Jeffrey! You bring a certain amount of (is this a word?) unpretentiousness to this business and I applaud you for it. You have an air of realism about you that many newcomers to the craft cocktail scene lack. That comes from life experience and it is invaluable in this career of ours. This is exactly the recipe I use and there is none better. At my bar, my house daiquiri is made with Sailor Jerry. We do not have a blender in house and any strawberries are muddled to order. Can’t get more working man than that! Bravo, sir.

  • Freddy says:

    Well, well done. Where I come from, mention a Daquiri to 9 out of 10 “bartenders,” and they’ll instantly pull out the blender and start shoving strawberry puree in there. Most folks in this town have now clue that it’s actually a simple cocktail – not frozen and no strawberries.

  • j says:

    Just tried this recipe and it is amazing. Somehow making lime a lower proportion of the overall drink makes it taste exponentially more “limey”

  • Jenny Adams says:

    Small Screen Rocks! (oh, and you’re alright too)

  • James says:

    So cool to have you on the Small Screen Network’s site … looking forward to more and to trying this recipe out!

  • sambarfly says:

    nice way to explain a cocktail thru a video, but I’m a little bit disapointed to see a bottle of Bacardi 1909 on the shelf behind you, and in the same time you use a dark rum. to me, with all the respect due to your position, you haven’t catch the “Daiquiri spirit” wich has been given par mr. Cox, using caster sugar and “spanish” white ron. have you tried it already?

  • Marc says:

    So the nose-wiping part is optional?

  • Andrew says:

    Been way too long since your last post, got real tired of making the same brandy old fashioned. Welcome back and thanks for the video.

  • Joseph says:

    I hardly ever comment on videos, but I just wanted to say that that was one of the best shot and most well done drink video I’ve seen. I hope you continue to make more, for I look forward to them! Also looking forward to trying out that recipe!

  • Ryan says:

    Hey Jeff, longtime reader, first time caller. Ha. Maybe second time. Anywho, do you do that half ounce simple recipe only when using dem rum? Just wondering how dry a 2.5/.75/.5 would be with something white. I guess I’ll test this out tonight. Hope to see you during Tales!

  • Mike says:

    Is there a particular rum you recommend for this?

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