Spydergirl88 wrote: ↑
Fri Jan 15, 2021 8:45 pm
ugaarguy wrote: ↑
Fri Jan 15, 2021 8:43 pm
Real Daquiri - Wray and Nephew over proof Jamaican white rum, simple syrup, and fresh squeezed lime juice; all thoroughly shaken together until it form a white froth, then strained into a small volume glass (either a Nick and Nora or a Coupee will do).
That sounds great!
I enjoy them, and they're super easy to make. The "classic recipe" as describe Day, Fauchald, and Kaplan in "The Cocktail Codex" calls for shaking 2oz white rum, 3/4oz fresh lime juice, and 3/4oz simple syrup with ice to form the cold, white, frothy drink. They also call for garnishing the glass with a lime wedge. For simplicity, I usually just go with the juice of half a lime, 2oz white rum, and 1oz simple syrup. Sometimes I skip the garnish, but it does impact the overall flavor because you're getting a nose full of the oils of the lime rind and juice in the flesh as you sip the drink. Play with it and tweak it to your taste though.
The hard part is getting the rum and sugar right, believe it or not. I like to use a Jamaican white like Wray and Nephew overproof (or a locally made white rum) that has lots of the overripe banana funk sweetness and other aromatic flavors you won't find in a cheap white rum like Bacardi. If you can Rhum Agricole Blanc from Martinique, like Rhum J.M., that's another fun one to experiment with. Also, try making your simple syrup with a less processed cane sugar like Domino golden sugar, sugar in the raw, or whatever you can find that's golden brown but not as a dark as turbinado or demerara sugar. The less reined sugar will play better with the rum.
EDIT: Ohh, and be careful with the Wray and Nephew Overproof if it's the only decent quality white rum you can find locally. That stuff is 63% ABV, or 126 proof, so they aren't kidding with the name.