How to Make a Classic Daiquiri Cocktail Recipe

What a Classic Daiquiri Really Is—Three Ingredients, Timeless Flavor

A true version relies on just white rum, fresh lime juice, and sugar. This pared-down combination is shaken with ice and served up, strained into a chilled glass—no blender or fruit needed.

The drink traces back to late-19th-century Cuba near Daiquirí, often linked to American engineer Jennings Cox. Early cocktail books fixed the up-and-strained presentation, and bartenders still debate ratios today.

Why it works: the spirit provides backbone, the lime supplies bright acidity, and the sugar—usually as simple syrup—smooths the edges so the rum can shine. Freshly squeezed juice and a proper sweetener matter; with only three ingredients, every element changes the result.

• Minimalist sour built from white rum, lime, and sugar.
• Not a frozen or slushy version—identity rests on balance and precision.
• Part of the sour family: spirit, sour, sweet; adjust by part to refine flavor.

Different recipes exist because limes, rums, and palates vary. The best version is the one that suits your taste—measure carefully and tweak each part to find your ideal balance.

Classic Daiquiri Cocktail Recipe

Gather precise measurements and cold components to ensure a bright, consistent result every time.

Ingredients

Use fresh, measured items: 2 ounce white rum, 1 ounce freshly squeezed lime juice, and 3/4 ounce simple syrup. Keep each ingredient cold and press lime to order for maximum brightness.

Tools you need

Measure with a jigger, add contents to a cocktail shaker filled with solid ice, and shake hard for about 8–12 seconds. Fine strain into a chilled coupe glass for a clean surface and silkier mouthfeel.

Choosing the right rum

Pick a white rum that supports balance and flavor. Flor de Caña 4, Plantation 3–4 year, Denizen White, and Santa Teresa Claro are excellent choices to let the spirit lead without overpowering the lime.

“Measure precisely, chill thoroughly, and strain well for the best texture and aroma.”

• Standard build: 2 oz rum : 1 oz lime : ¾ oz simple syrup.
• Fill the tin with solid ice to control dilution.
• Fine strain into a pre-chilled glass and garnish with an expressed lime wheel.

Step-by-Step: Shake, Strain, and Serve in a Coupe

A reliable build begins with precise ounces and a steady hand at the shaker. Measure your rum, lime, and syrup, then add the measured ingredients to the shaker.

Measure like a pro

Use a jigger to keep ratios consistent. Accurate pours mean repeatable drinks and fewer adjustments over time.

Shaking technique and timing

Load the cocktail shaker with firm ice and shake hard for about 8–10 seconds. Many guides note 8–12 seconds as a sweet spot for chill and dilution.

If you want a softer texture, extend the shake toward 20 seconds for extra dilution and aeration.

Fine strain, garnish, and serve

Fine strain into a chilled coupe to remove shards and preserve clarity. Express a lime disc over the surface as a quick garnish lime, then discard the shell.

• Serve immediately: enjoy within minutes while the drink is at peak chill.
• Watch for a thin frothy cap — it signals a well-integrated mix of citrus and sugar.
• Keep tools clean and time your practice with a timer to learn how ice affects dilution.

Dialing in the Ratio: Sweet, Sour, and Spirit Balance

Balancing spirit, acid, and sugar starts with a simple, repeatable ratio you can tweak by ounce. That baseline gives you a reliable frame to experiment without guessing.

Go-to template: 2 oz rum, 1 oz lime juice, ¾ oz simple syrup

Begin with this proven build. It creates a bright, rounded profile where the spirit, lime, and sugar play clear roles.

Slightly sweeter option: 2:1:1 for an easy-sipping drink

Push the simple syrup to match the lime for a softer finish. This 2:1:1 approach tones down sharpness and lengthens the sip.

Drier build: 2:¾:¾ to let the spirit shine

Trim both lime juice and simple syrup to let the rum’s character lead. Use this when you want a punchier, less sweet profile.

Taste and tweak: adjust to your rum, lime, and simple syrup

• Track changes by 1/4-ounce increments so you can refine without overdoing it.
• Make two small versions side by side to compare simple syrup levels and overall taste.
• Heavier-bodied rums may handle more lime, while tart limes often need a touch extra simple syrup.

“Aim for a crisp, refreshing sour where the spirit leads, lime lifts, and sweetness smooths.”

Classic Daiquiri Cocktail Recipe Variations, Pro Tips, and Ingredient Swaps

A few smart swaps let you shape sweetness, body, and an herbaceous edge without losing balance.

Use rich cane syrup (often 2:1 with evaporated cane sugar) when you want a silkier mouthfeel and mild molasses notes. Reduce the amount to about 1/2 ounce so the drink doesn’t get too sweet.

Add a splash of rhum agricole—about a teaspoon to 1/4 ounce—to introduce grassy, funky depth. That small measure layers complexity without replacing the main rum base.

For a raw sugar approach, stir one tablespoon of granulated sugar into the lime juice for roughly 30 seconds before adding rum and ice. This method gives a more concentrated, bracing edge.

• Shake with the spent lime shell to boost citrus oils and aromatics.
• Muddle a ripe strawberry or use fresh pineapple for a fruit-forward version that stays balanced and easy to make.
• Test different rums side by side; lighter styles keep things crisp while funkier bottles demand less syrup.

“Keep the core method constant—shake hard, fine strain, and serve cold—so you can compare tweaks fairly.”

Log your changes—note syrup type, sugar level, and any agricole additions—so you can repeat the version that works best for your palate.

Serving Notes: Glassware, Ice, and Timing

A properly chilled glass keeps flavors bright and aroma focused from first sip to last. Serve the daiquiri up in a cold coupe glass to preserve temperature and the citrus top notes.

Why a cold coupe matters

Cold glass slows warming and protects aroma. A pre-chilled glass keeps the surface cool so the drink stays crisp for longer.

Ice, dilution, and serving time

Use dense, fresh ice when shaking. Solid ice chills quickly and gives controlled dilution. Poor ice melts fast and flattens flavor.

Serve within minutes of fine straining. The goal is cold and silky, not watery; strain as soon as the shaker frosts.

• Fine strain into clean glassware to remove chips and get a polished look.
• A light lime expression over the rim adds lift without extra liquid.
• Pre-chill glasses, prep limes, and set tools so service time and room-temp effects are minimized.

“Cold glass, good ice, and fast service are the small choices that make a great drink.”

Conclusion

Strong, a focused approach—measure, shake, and taste—turns simple parts into a standout drink.

Classic Daiquiri Cocktail Recipe, Use the benchmark build: 2 oz white rum, 1 oz lime juice, and 3/4 oz simple syrup. Shake hard with solid ice in a cocktail shaker, fine strain into a chilled coupe glass, and express a lime disc for aroma.

Try 2:1:1 or 2:3/4:3/4 to match your taste. Swap a small amount of rich cane syrup or dissolve raw sugar in the juice for texture. Stick to quality rum like Flor de Caña 4 or Plantation 3–4 year and give yourself minutes to practice.

Result: a bright, balanced daiquiri you can repeat and refine at home.