How to make an original Daiquiri - Masterclass
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- เผยแพร่เมื่อ 27 ก.ค. 2024
- What are the best ingredients to use to make a delicious Daiquiri, the way it was originally intended? Are there any tips you need to know that will help? Look no further than this Daiquiri Masterclass!
A good Daiquiri is seen as a badge of honour amongst bartenders as it is so simple but so easy to screw up.
The simple combination of lime, sugar and white rum has stood the test of time, but I’m going to show you how to master the balance of these three ingredients so you'll be transporting you and your pals to sunny Cuba in no time!
Method:
60ml (2 oz) Bacardi Carta Blanca rum
20ml (2/3 oz) fresh lime juice
10ml (1/3 oz) cane sugar syrup
Lime zest
Lots of ice
Cut a small strip of lime zest off your lime, with as little pith as possible (you want the aromatic oils but not too much bitterness).
Squeeze your lime and add all the ingredients, including zest, to your shaker.
Shake hard and for a little longer than you think you should.
Strain in to ice cold coupe and serve!
So know you know.
#HowToMakeADaiquiri #ClassicCocktails #Bartending101 #BacardiRum #LimeDaiquiri - แนวปฏิบัติและการใช้ชีวิต
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Every video is informative, entertaining, and concise. This channel is excellent.
Thank you!
I had no idea that Bacardi had such history and complexity!
History yes, the complexity got filtered out by the charcoal filter.
@@ponymaster2939 lmao
In the Caribbean, NO ONE drinks Bacardi (excluding tourist, of course).
I could listen to this lass all day long
I didn’t know rum was cheep. Just found out. I had one of these in Havana, Cuba. They pronounce it with the accent on the last syllable, not the first, as most anglophones do. Your posts, as edifying as they are delicious, never disappoint. Thank you.
I really like the format of the short, and long, video of each cocktail. I now understand the Daiquiri a lot better! Kudos for mentioning the Nuclear Daiquiri - it's one of my favorite variations!
Thanks pal! A bar I used to work at started every staff party with a nuclear daiquiri haha. Nice to know you enjoy both formats, we’re still figuring it out!
Never have had one, I will now
Ultimate knowledge of history and presentation is excellent!
Love these rum drinks
Just discovered the channel while searching for advice on improving my Daiquiris. Love the style and approach thanks. Looking forward to discovering more.
Thanks pal, so glad to hear you like the content! There’s plenty more coming 😊
This is a great video. I've been following great cocktail youtubers for years and am SO happy to have found Behind the Bar. If a daiquiri is the bartenders handshake then the daiquiri video should be considered the cocktail youtubers handshake.
This is great, brilliant attitude to bringing history, playfulness and learning. Loved the intro to variations also. Lime pith in my next daiquiri? Never tried it before, so yes, i'm in!
Subscribe now, highly recommended.
Thank you so much pal, what a lovely comment to wake up to 😊 glad to have you on board!
I didn't know the frozen version had a predecessor. Thanks for the history!
Just tried this for the first time. Amazingly simple and good 👌
I’m so glad you enjoyed!
Many thanks for your great videos , very helpful
Great history lesson. Thanks!
Truly great and informative video. Thank you!
Thanks pal 😊
Your page is a gem. I am learning a lot! Thank you!
I’m so glad!
@@BehindtheBar I just started exploring on whiskies and now I'm learning different mixes from you! You gained an additional loyal fan here!!!!!
I had to double check the subtitles at the very end! 😄 the nuclear daiqiri is described as "horrible and zesty" instead of "herbal"... But don't get me wrong, I find it amazing that your videos are subtitled, thanks!!
Hahaha maybe Josh has had one too many one time and had a Freudian slip on the subtitles...
Excellent video, 👌
That looks delicious, I wish I could be on the beach drinking one!
Me too pal!
A favorite classic of mine, even with all the fancy and complicated cocktails out there, I still find myself regularly going back to this drink! I like to mix things up every so often and swap the light for dark, adding a 3 to 1 ratio of spanish style aged rum (columbia's La Hachicera 21 solera is a favorite) to jamaican aged rum (Plantation Vintage Jamaica 2005 for that hogo funk with cognac-rounded edges) to get a bit more of a funky note from mid-palate to finish :) Love the interplay of citrus and spirit in perfect simplicity. Another great video with a bit of history and I look forward to trying the nuclear daiquiri sometime soon. Great work!
Yum! And thank you for the kind words 😊
Thank you.
Thanks for the history Cara. I've made more than my fair share over the years but never took to the to learn the story behind it.
Great and super informative content! Thanks.
Thanks pal, you’re always so lovely about my videos, I really appreciate the feedback!
@@BehindtheBar You are welcome. And the videos are very good, what can I do! :@)
I'm amazed that this channel isn't much larger. I really love your videos, and I hope you can keep making them!
🤞🏻
Favorite drink
This channel is a treasure
You are!
Replace half the rum with Goldschlager and up the sugar syrup slightly to a 60:20:15 ratio to make an amazing Cinnamon Daiquiri (I used to have this in a long-since-closed bar in Oxford and experimented until I came close enough to what they served!).
Love your video series by the way - great production and such a natural presenter.
Ooh sounds cool! Thank you so much pal 😊
For more Cocktail masterclasses - th-cam.com/play/PLq4QDlrfTBk3bhQL51F_7e1zDt2ouNPU4.html
👏👏👏👏👏👏👏👏👏👏👏👏beautiful
Thanks for the video, I wanted to complement you on your video thumbnails, they are excellent and have a good consistent theme
Thanks pal! Josh works very hard on them 😊
Great video! Although I like to think no daquiri lesson is complete without metioning the bacardi cocktail, which IMO is one of the most perfect aperitifs ever. As for favorite variations, one of the great things about the daquiri is that there are a bajillion varations and you never run out of new ones to try. I will never ever get tired of the papa doble, but right now, I absolutely swear by the mulata daquiri.
💯
I've made up a variation which is so obvious that I'm certain this drink already exists, but I use raspberry liqueur (Chateau Monet, in lieu of the more expensive Chambord, though I'm sure that would work as well). In line with other drink variants incorporating raspberry liqueur, a la the French Manhattan and French Martini, I feel it's natural to just call this a French Daiquiri. In any case, I use 2 ounces Flor de Caña Extra Seco 4 white rum, 1 ounce lime juice, 1/2 ounce Chateau Monet, 1/2 ounce 1:1 simple syrup, preparation is the same as shown in the video. It's very crowd-pleasing, I recommend it!
Ooh sounds delicious!
You are so beautiful ,your voice is so sweet and your style is so graceful.
I use a regular vegetable peeler to peel the twist. Usually leaves the pith behind.
So for the past few months, I've tried well over a dozen Daiquiri recipes according to information available in books, the web, and videos like yours, trying to find one that is perfect for my palate.
Congratulations! Your 6:2:1 ratio turned out best! It's got me measuring in milliliters (I'm in the States). But I did make a couple changes that worked best for me.
First, I use an equal parts 1:1 simple syrup instead of the rich 2:1 syrup you recommend. I prefer my cocktails on the dry side.
Second, I can never seem to get a decent twist of lime with a vegetable peeler and don't like to fuss with taking off the white pith. Perhaps my knife skills are just substandard.
But I found a remedy: instead of using a lime peel, I take out my microplane zester and take off about a quarter of a limes' worth of zest and put that into the shaker with the simple syrup. Then I grab my muddler and muddle the syrup and zest together for a few seconds before adding the lime juice and rum to the shaker tin.
I highly recommend trying that last bit with the lime zest utilizing the microplane zester and the muddler. It creates a really bright nose to the finished cocktail. You'll definitely want to fine strain it when using this method, though.
Sounds perfect!
❤ the ‘Snaquari’ 😂
Love a snaq.
Just made this as my first true cocktail. A bit of prep was soooooooo worth it wow. Super well balanced and refreshing. I used a lemon twist for fun lmao. Thanks for the info. 🍸
Edit: Pro tip. I haven't been able to make my own ice, but Starbucks is more than happy to give theirs and it works really well for shaken drinks imo.
So glad you liked it! Good tip too 😊
I'm just here to watch Cara do her thing. So enthralled with her expertise in cocktails and oof that accent!
🤣
Can't say I blame you!
The zest makes the drink much more complex... just like cooking with lime juice, the zest can add more dimension to the overall lime flavour
Great video can’t wait for the frozen daiquiri and the variations and I’m biding my time for your Compari video
It’s the day for it in Melbourne today, hitting 40 degrees!
Nobody knows this much about Bacardi more than us
Interesting variations folks are offering here. Mine is using dark rum, and substituting creme de cassis for the simple syrup. Dark as night and so easy to drink your friends are under the table in no time. Need a name for it, though. (Also ❤️ the history lessons!)
Can't wait to try it, thanks for sharing your variation! Sounds like you've already nailed a name for it - "Friends under the table" 😂
What about 'After-Dark Daiquiri'?
@@DrinkInDigital Bingo! You got it. But I think I’ll reverse it a bit to “Daiquiri After Dark”. Thank you!
Darquiri
i must experiment extensively
Can't argue with a good scientific approach to cocktails! 😋
Love watching your channel! What is that fantasy music in the background??!?
Thank you! The music comes from a talented friend of ours Will, there’s a link to his soundcloud on the channel about page.
On variations, you can call a Tommy's Margarita a Daiquiri variation, with tequila taking the place of rum and agave nectar taking the place of sugar syrup
So many great cocktails based on the same template! The Daiquiri is like the forbearer of so many great drinks.
So, I Hope my parents will enjoy it when I make it for them today
Update:
They absolutely loved it, my father had one in Havana once and said mine tasted exactly like the one there
Yass love to hear that!
Nicely done! Make sure you play with the template using different fruit syrups😋
I like to add egg whites like a Boston sour. A 3 second pour of rum, 1 second of triplesec, 1 second of lemon juice, a splash of simple syrup and an egg white shaken dry, then shaken over ice. Serve. Acapulco?
curious about the glassware rack in the background, could you share more about that?
What would you like to know?
I love this video. Just made one and it made me appreciate rum much more. Me and my family are finding all my cocktails a bit sour and I'm not sure why. We keep lemons and limes in the fridge so that might affect it. When I'm trying a new recipes should I reduce the amount of citrus? Just everything I make seems too tart and I don't know why.
Maybe try using equal parts of sugar and citrus, it usually still balances well but is a bit rounder and sweeter!
@@BehindtheBar thankyou!! Tried this and everyone who'd found it too sour liked it!
oh boy. I learned so much. but also the way she pronounces daiquiri is orgasmic.
The way she pronounces everything my friend
Do you always use rich syrup (2:1)?
Keep going one, you're doin' very nice! Greetings from germany 👍
No, usually just 1:1 😊
"Each of the four main colonial power brought their own distilling traditions to bear on rum which is a byproduct of the sugar industry in those countries" except for France, Rhum Agricole is not a byproduct of the sugar industry, it is made of sugar cane juice, so no sugar can longer be made from the canes ;-)
Fair, that statement definitely applies to molasses!
Hmm lime zest in the shaker that's a new one one me! Supprised there was no garnish with this one - how do you feel about a little salt on the edge of the glass? As always great work thanks! :-)
I’ve always left my daiquiris ungarnished, probably because they usually last less than a minute haha, and I don’t really think the ingredients need anything else as they work so well together already. That said, a little saline can work wonders so I’ll definitely give your tip a try!
@@BehindtheBar Yeah - I think the best daiquiri I've ever had - had 1/2 the edge with a bit of salt on it and it worked very well you could chose the salty side or the non salty side!
That’s how I do my margaritas as I like to give people the option! Sounds delicious 😋
The daiquiri the black russian and the oldfashioned are my favorite cocktails of all times, but do you guys know how to improve yhe quality of the daiquiri other than the lfresh lemon juice? do i up my rum quality i mean the more expensive the better?
It can certainly be fun to play around with the rum base but I wouldn’t say the more expensive necessarily is better. I actually like a crisp, clean and simple rum hence the Bacardi. Some like a much fuller bodied, fruity rum like Plantation 3 star as the base, or using a darker rum for more depth of flavour...it really depends! What do you find your Daiquiri is lacking at the moment?
@@BehindtheBar I honestly dont know i use 45 mls of rum, 2 spoon bars of sugar, and 30 mls of lemon juice, i shake it for 7 seconds so i can smell the lemon real good, but the punch its a bit soft, i was thinking maybe i should use 60 mls of rum, im curently using diplomatico planas, since im from venezuela, or maybe a stronger rum, not really sure..
Another nice and informative video. Sadly, the Bacardí Carta Blanca sold in Mexico is not the best. Just one Cuba Libre with it gives me a bad headache.
Oh no!
Tonight I experimented with ... dark rum ... I know I know... I had this bottle of Don Papa I brought back from Manila 3 years ago and wanted to try something, different than an Old Fashioned. I have to say it worked well. I wonder if there is a name for such cocktail.. of course not the lovely lime color of a daiqiri, more cloudy and dark, but nevertheless tasty.
Yum!
Try adding honey or maple syrup for an even richer flavour!
The hotness is not such a fan of rum, but I'm thinking a midori daiquiri might win her around. I should probably drink a few first though to check the ratios. Right?
Are you the guy on Instagram who did this?! How did it taste?
@@BehindtheBar yep - it was good at a 3/3/3/1 rum/midori/lime juice/simple ratio. The Japanese Slipper was a great suggestion too, basically a melony version of the Chambord Brambles we have regularly!
Just made a Hemingway Daiquiri and it is very tart with all that citrus and no sugar. I can see why some people would add syrup
Now I'm really curious to know how popular caipirinha is and what would be your take on it.
It’s definitely still fairly popular here (the Caprioska probably even more so), and we haven’t done anything with Cachaca yet so definitely a good shout 😊
Since they no longer make Baccardi in Cuba, I wonder how close the present version is to that which gave birth to the daiquiri?
It’s an interesting question, I guess unless we got to do a side by side tasting we wouldn’t know! Bacardi was a pretty groundbreaking product in it’s time as other rums were much heavier and rougher- Don Facundo really refined the process to produce a much smoother and lighter style, and so I think it deserves a nod in classics like the Daiquiri and the Mojito which were really built around that particular flavour profile (plus they really marketed Cuba as a getaway during Prohibition and so were influential in Havana’s development as a cocktail destination). There’s an argument that other rums in this style do it better now- it might not be the most interesting rum in the world but it’s readily available, reasonable price point, and you know what you’re getting. I’m never worried if someone picks up a bottle of Bacardi to make a cocktail haha
It is NOT even in the ballpark. I lived near PR for years and visited often. The "regular/everyday rum" that most PR's drink is Don Q. NOBODY claims Bacardi as their rum. There are SO MANY better versions of rum than Bacardi, it's ridiculous. Bacardi's marketing is off the charts so people who don't know rum will tend to default to it. If you can get access to a true Cuban rum (most Americans can't), go with that. Otherwise, find a rum that suits you.
So as an amateur mixologist who may consider taking the hobby further, I'd like to work on mastering a daiquiri. Would you say letting the lime juice mellow for a bit is a good idea?
That is apparently the science!
If you can tell the difference, report back because you palate is world-class.
If we have a 1:1 simple syrup, do we put 20ml instead?
Yeah you could definitely bump it up a bir!
If you use a 1:1 simple, start with a 2-1-1 ratio and adjust as necessary. A 1:1 simple is what most "regular" bars use. "Craft bars" and such will use "rich" or "semi-rich" simples that will affect your ratios.
What would this be called if you subbed in Gin vice Rum?
A Gimlet would be the closest!
th-cam.com/video/2YpjWWFtrQ0/w-d-xo.html
Does lemon oxidize as quickly as lime?
As far as I’m aware their around the same (although very happy to be proven wrong on that), but to be honest I don’t mind old lemon juice as much as old lime (that’s just a personal preference though!).
I dont get it: a puertoricaen rum is the original base for a (at least after something there called) cuban drink?
Bacardi was actually originally made in Cuba, and moved production to Puerto Rico after a falling out with Fidel Castro. It’s an interesting story, outlined here if you’d like to have a read:
www.google.com.au/amp/s/theculturetrip.com/caribbean/cuba/articles/cuba-and-bacardi-a-complicated-history/%3famp=1
@@BehindtheBar Cubans would no longer use Bacardi!
I use Appleton's Jamaican in my daiquiris and there's not a thing anyone can do about it.
And why would anyone want to?! Delicious!
jesus Im just tryin to make a drink
That’s what the make it quick videos are for 😉
th-cam.com/video/7MX-wtUvIkc/w-d-xo.html
Hi do you have a good recipe for a zombie drink
I haven’t actually filmed one yet but there is on in my book…!
UR MUMZXO SOUNDZ LIKE A DOLLZXO!! - REXX❤
20th century…. 1900s.
what about the netherlands?
What about it?
You meant early 20th century? ;)
I haven't been to any cocktail bar where they'd dare to serve a good daiquiri with bacardi. I think it's a poor choice. Serving it as cold as possible makes sense then though...
That’s surprising, I know many bars who serve it as their standard. I find that more full flavoured white rums can knock out the balance, but of course use whatever you prefer!
@@BehindtheBar Where I currently bartend, we are REQUIRED to use Bacardi in our "well" (corporate mandate). I don't know ANY (legit) bartender that would WILLINGLY use it. We know it's not quality rum. I'm a bit surprised you think it is. Is it a European thing? And it's not even about being or using "full flavored" rums. There are FAR superior "blancos" out there.
There's such better white rums for Daquiris than Bacardi.
2:15 You meant 20th century but we understood who & what you meant.
Whoops, right you are. Well spotted!!
Respectfully, the rum produced by Bacardi today is not the same quality as that when it was produced in Cuba prior to the Castro revolution. There are much better quality "Spanish style" rums widely available today ( from Nicaragua, aged 4 years, is just one). Also, the limes used in the OG Daiquiri were probably not "Persian" limes like those shown in your video but rather the smaller yellow fruit of the Key lime (US), also known as Mexican and West Indian limes. These limes have a very different taste and acidity than Persian limes. While you mentioned the styles of Rum associated with the British and Spanish "New World" colonies you did not touch on the French colonial style. While the two former Rums were produced by the fermentation of molasses (treacle in the UK) the French used cane juice to produce what is known as "Rhum Agricole." Brazil makes a stronger (48% ABV) liquor from cane juice called Cachaça. That said, I did enjoy your very entertaining and informative presentation. JGW, Gainesville, Florida (BTW, I grow both Key and Persian limes. It makes a definite difference which one is used in a beverage.)
With all the new ingredients today it's hard to replicate the original flavours, thanks for the informative comment!
Hemingway was barely born in the 19th century. I think you meant 20th century, right?
Ah. I did haha, right around prohibition time. Thanks for picking that up- I always get my 1900s/19th centuries mixed up 😬
Of course she did.
Hmmm... there is a factual error at the 2:13 mark. "The beginning of the 19th century" happened in 1801. Ernest Hemming was was born in 1899, right at the cusp of the 20th century, and wrote most of his work between 1925 and 1960, ie, right in the middle of the 20th century. Now I put my English degree back in a drawer and continue drinking.
Skip to 6 minutes for recipe
th-cam.com/video/7MX-wtUvIkc/w-d-xo.html
Oh. My goodness. I hadn’t realised quite how attractive this young lady is. Reached end of video without actually knowing how to make a Daiquiri. Got it on second viewing. Composure regained.
I know everybody has different tastes....but boy is Bacardi a bad rum...
I just find it really clean and grassy- is there something about it you particularly dislike?
@@BehindtheBar Hm, maybe my english skills lack so i can't properly communicate what I want to say. The common dictionaries I used apparently don't have the word I am looking for. Any german here who could give me a hand and has an idea how to properly translate "sprittig"?
Anyway, clean is the last adjective I would use to describe Bacardi. Unless you mean with it, that you can taste the alcohol and not only the good alcohol...
@@AndDiracisHisProphet Bacardi White Rum is pretty solid
@Jommie Joes no, why?
imagine using bacardi
The blood >:)
All good but Bacardi nowdays is made in Spain and has no similarities to Cuban Rum or to the Rum that is made Former Spanish Colonies. In General Bacardi Carta blanca has less amount of alcohol (37,5%) which isn't recomended for cocktails with few ingredients as Daiquiri !
I would recomend Havana Club Anejo 3 Anos, for those they live in Europe, in USA isn't exported due to the embarco!
Huh, the Bacardi here is Puerto Rico- is it made in Spain for Europe? Anyway, I like it as a nod to the cocktail’s routes and actually like the light flavour and body in such a crisp and clean drink, but absolutely mix it up if you prefer!
your proportions dont sound good to me, too little lime and way too little syrup,, for me i found 1.5oz rum,1.25oz lime and 1.25oz simple syrup(1:1) works well ,you can always up the rum up to 2oz and this fills more than a typical 3.5-4oz martini glass so i prefer to shake the stuff without ice and then pour it over a crushed ice filled glass to make it nice and slushy, the experience with the shards of ice is something else
This ratio sounds like it would be popular for non-rum/not so heavy drinkers! Try honey instead of simple syrup for more complexity!
@@DrinkInDigital you made it sound like there was not enough alcohol in it then you tell me to add honey instead? lol as i said you can add more rum if desired for me this was good tasting,too much rum can make it taste bad ,its all self preference
This is why I always taught students to ask the guest about their preferences/palate so that you can adjust the spec up or done to make sure they're happy. No 2 palates are the same
Bacardi sucks, though...
I think Bacardi does exactly what it’s meant to do- it’s not the most interesting spirit in the world but it’s clean and fresh, so works perfectly for what I’m looking for in this drink.
One side note. As a bartender, who has done it in the Caribbean, skip the Bacardi. This is NOT the same Bacardi that was used "back in the day". Today's Bacardi is pure garbage...and we all (bartenders) know this. Maybe they're sponsoring this video or she doesn't know better but any "Puerto Rican Rum" that a Puerto Rican wouldn't drink or even claim? Garbage. Find a rum that suits you. I stay away from the funky, Jamaican style rums but to each his (her) own. The ratios also vary. This is a drink you need to experiment with. I use a Matusalem Rum with a 2-1-1 ratio. If you like it sweeter or more "limey"...adjust accordingly. As mentioned, this drink is served up. Make sure the glass is chilled and is shaken well. Get it cold.
Hi pal! All sponsored videos are clearly marked as such and as someone who regularly sits on spirits judging panels for local and international awards I’m pretty comfortable assessing spirits. I’m also well aware it’s a different rum but it’s still fresh and grassy and, importantly, widely available (I have a lot of people who watch the channel from countries with quite limited access to a wide range of booze). I think it’s easy to trash talk the big brands - and bartenders love to do it - but they’re popular for a reason and generally solid for what they set out to do. I definitely agree with you on experimenting to find your own perfect Daiquiri.
YOU TALK TOO MUCH!!!!