Best rum for a Daiquiri?

[RonJames]

Alright fellow rum lovers, what rum is your favorite in a Daiquiri? Heck lets mention whites and anejo's as well. For me so far I've only used Don Q Cristal but am leaning towards trying Don Q Anejo in a mulata.

[Edward Hamilton]

I like Neisson Blanc in a daiquiri but I'm spoiled. Although I don't disdain aged rum in a daiquiri, I think a good white rum works better. El Dorado 3 year old white is also very good. But like most drinks you have to use fresh lime juice and good cherry liqueur to make a good daiquiri.

[RonJames]

I like Neisson Blanc in a daiquiri but I'm spoiled. Although I don't disdain aged rum in a daiquiri, I think a good white rum works better. El Dorado 3 year old white is also very good. But like most drinks you have to use fresh lime juice and good cherry liqueur to make a good daiquiri.

Ya I've been making mine without the cherry liqueur just because I haven't found a good one yet. Alas, one more thing for my shopping list.

[jparrott]

I like Flor de Cana 4yo white as well. I also like making Bacardis, er, Grenadine Daiquiris with it.

[lperry]

I'll vote for two - Flor de Caсa extra dry, and Barbancourt blanc. Two very different rums, two very different daiquiris - one dry and elegant, the next sweet with the scent of fresh cane.

[Dood]

I like just about any good rum in a daiquiri.

However, if I'm making one at home, more often than not I grab the El Dorado 3 Year Old. Also, after spending a few days in the DR drinking a lot of Brugal White, I found that I really like it in a daiquiri as well.

The ED3 though is still the fave.

[Edward Hamilton]

Well the first daiquiri was good, I guess it's time for another.

[RonJames]

I appreciate the posts guys, I've got to further my white rum experience/collection.

[Dave in the basement]

I appreciate the posts guys, I've got to further my white rum experience/collection.

Me too. Around here, it seems that there are a ton of dark rums to choose from, slightly fewer amber rums, and only a handful of light rums.

[Michael]

Last week I asked Martin Cate to make me a Daiquiri during the Jardiniere "Tiki Bar Night". It seemed best to leave the choice of rum to him and a wonderful El Dorado 15 Daiquiri was the result. Although it may not be a white rum, and hence inappropriate to this section, it certainly was delicious.

BTW he adjusted the mix after initial shaking amd before it was served (a touch more lime) and the result was perfectly balanced. cheers.gif

[Gecko]

RonJames,

Much like you I've been adding to my light rum collection (I've also been consuming too). In the past week, Havana Club 3 year old, Appleton white and Cruzan Aged white have all been added. The festive season is just around the corner and I must have the appropriate cocktail prepared for Santa... Ho...Ho... Ho

[Craig_Hochscheid]

But like most drinks you have to use fresh lime juice and good cherry liqueur to make a good daiquiri.

Hey Ed, could you post a recipe that you enjoy for us ?

Cheers,

Craig

[RonJames]

El Dorado 15 Daiquiri was the result. Although it may not be a white rum, and hence inappropriate to this section, it certainly was delicious.


Sounds good to me, Im just starting to make good daiquiri's and there is definetly an art to it. Cheers for suggesting the ED15 Michaeldrooling2.gif

[seabass]

I love the Hemingway daquiri....

Lime and grapefruit juice
White Rum (I like Cruzan 2 yr)
Luxardo marachino liquer

Hemingway loved his sour so he didn't add sugar but I add a little simple syrup.

[Hank Koestner]

My favs are Havana Club 3 and Blanco. Next is Appleton White, Neisson Blanc and Batiste. I love Hemingways, using the classic recipe.

[forrest]

I like just about any good rum in a daiquiri.
Seriously i completely agree with this--while i am on the subject . . . and i will take it a step further--- i've seen a well made Daiquiri give pleasant utility to a 'less-than-stellar' rum..
The ED3 though is still the fave.
i'd have to say this also is 'one' of my faves...

[rumdog007]

My favs are Havana Club 3 and Blanco. Next is Appleton White, Neisson Blanc and Batiste. I love Hemingways, using the classic recipe.

What Hank said!

HC3 is in it's own category.drooling2.gif

[rumdog007]

The ED3 though is still the fave.

What Dood said! glass.gif

[rumdog007]

...i've seen a well made Daiquiri give pleasant utility to a 'less-than-stellar' rum..

What forrest said!:D

[forrest]

Neisson Blanc and Batiste
Both SCREAM in the right recipe . . .

[RonJames]

Hemingway loved his sour so he didn't add sugar but I add a little simple syrup.

Im glad you mentioned this, I always assumed that sugar was added to any daiquiri but when I looked at the papa doble (Hemingway's cocktail) I realized that you were right. Thanks seabass and great save!:o

[bunnyhugs]

Once I'd have said Havana Club white or 3yo, but recently I started playing around more with aged rums. Some of them are great.

I'm not such a fan of the HC 7yo in a Daiquiri, but I find Anejo Especial makes a nice refined version of the drink. I probably add a fraction less sugar in a Daiquiri made with this than I would in one made with the Havana Club white.

Bacardi 8yo is also great in a Daiquiri. It's not a rum I much like to drink neat, but it's a good flavorsome mixer.

I don't much like a Daiquiri with Matuselem Classico. In fact I find the drink probably highlights the distracting vanilla notes in that rum.

I don't always add Maraschino in a Daiquiri. If I do it's normally as well as sugar - and in the tiniest quantity. I like it to be a trace flavor - something whose presence may not hit you but whose absence would be missed. I think if you rely solely on Maraschino as the sweetener you tend to end up in one of two places: with a drink that's too sour (at least for most people), or with a drink where the Maraschino is drowning the flavor of the rum (which very occasionally can be a good thing I guess).

[RonJames]

Its interesting you bring this up bunnyhugs, I was thinking about trying an anejo rum just to see if I liked it. It appears that I have been outdone.

[Edward Hamilton]

I don't always add Maraschino in a Daiquiri. If I do it's normally as well as sugar - and in the tiniest quantity. I like it to be a trace flavor - something whose presence may not hit you but whose absence would be missed. I think if you rely solely on Maraschino as the sweetener you tend to end up in one of two places: with a drink that's too sour (at least for most people), or with a drink where the Maraschino is drowning the flavor of the rum (which very occasionally can be a good thing I guess).

I agree with you completely on the use of Marachino, but I've had more than a few very good daiquiris made by skilled bartenders who are better at using Maraschino than I am, but most of these drinks were made with a 100 proof rhum agricole where it is harder to overpower the rum.

[smedley61]

Many excellent choices of white/light (and dark) rum have been discussed--if its a 'good' rum, then the drink will also be good....

I'd like to mention a rather obscure version of the daiquiri that I stumbled onto while perusing the Revised edition of Trader Vic's Bartending Guide (1972). Its the "Royal Daiquiri", which gets its moniker from the purple color imparted to it by Parfait Amour ("Perfect Love") liqueur. This liqueur dates from the 19th century, and currently is available in the USA from Marie Brizzard. It has flavors or orange and vanilla (among others) and also has a 'marshmallow' like taste as well. I amazingly had this ingredient on hand (bought for my classic/vintage cocktail explorations) , and decided to give the cocktail a try--it has a delicate flavor that both my wife and I enjoyed.

Interestingly, Trader Vic gives Don the Beachcomber full credit for this recipe
in the Revised edition--the drink and its creator are (not surprisingly) mentioned in his original 1947 edition of the guide (at a time when they were competitors).

Enjoy !

cheers.gif



ROYAL DAIQUIRI

1/2 oz fresh lime juice
1/2 oz Parfait Amour liqueur
1/4 tsp bar sugar
1 1/2 oz white rum

Blend or hand shake with 1/2 cup of crushed ice and
strain into chilled cocktail or coupe glass

[theflyingcomet]

Can one use aged rum, or do aged rums not respond well to this?
For example, could one use a Barbancourt 4 or 8 year rum?

[Michael]

... Its the "Royal Daiquiri", which gets its moniker from the purple color imparted to it by Parfait Amour ("Perfect Love") liqueur. This liqueur dates from the 19th century, and currently is available in the USA from Marie Brizzard. ... I amazingly had this ingredient on hand (bought for my classic/vintage cocktail explorations) , and decided to give the cocktail a try--it has a delicate flavor that both my wife and I enjoyed.

cheers.gif

We acquired our bottle of Parfait Amour in pursuit of the good Dr. Cocktail's revival of the excellent Jupiter Cocktail. The Royal Daiquiri recipe was previously encountered in the Beachbum's Intoxica. Thanks for confirming the quality of this concoction. We're glad to find another use for PA. glass.gif

Do you have any recommendations for the rum (Beachbum specifies white Puerto Rican rum)?

[smedley61]

We're glad to find another use for PA


Have you had a chance to try the Royal Daiquiri yet ?
Please post any other PA drink recipes you may know of.
I may also start to experiment--it certainly could enhance
cocktails containing citrus and sweetener.

[smedley61]

I ran across another daiquiri 'twist' in a (likely) source--the Bar La Floridita drink guide--its the "Jabon Candado, aka Ramoncito Lopez Especial).
It is a standard daiquiri (2 oz white rum, 1 tsp sugar and juice of 1/2 lime)
that one merely adds 1/2 egg white to. Do a 'dry' shake (i.e., no ice) before
a very vigorous shake with ice cubes. Strain into large coupe or cocktail glass.
Have not tried it yet , but sounds muy delicioso !


cheers.gif

[Edward Hamilton]

Can one use aged rum, or do aged rums not respond well to this?
For example, could one use a Barbancourt 4 or 8 year rum?

I'd use the 4 year old anytime, and if I liked it I'd try some of the 8 in a daiquiri. Although I like aged rum in a daiquiri, I prefer the flavor of a good white rum in that drink, especially if it is the first daiquiri of the day.

[wetland10]

Just mixed one with raw agave syrup and fresh lime. My little switch in the typical recipe because I happen to have agave on hand. I used Flor de Cana 4 yr extra dry for the first time, usually I use Appleton White. What a difference. To me the Flor de Cana is much smoother and the flavor profile is very different. I also have a bottle of Oronoco that I picked up and will try that next although the flavor profile of that is extremely different than the FLor de Cana or Appleton.

Wayne

[gordonbeall]

Picked up a bottle of Banks 5 the other day and the first thing I did with it of course is make a Daiquiri... outstanding! I've used all sorts of rum in Daiquiris and whereas they are all enjoyable (if you're using good rum) I agree with Ed that the best are made with white rums. My fave up until now has been with 10 Cane but I think that the Banks is making the best I've ever had. (I did a repeat performance the next day to verify findings.) I like em with 2oz rum, 1 oz lime j, 1/4 oz Luxardo M, 1/4 oz SS... and sometimes grapefruit J. I've never tried the ED 3.. so I guess that's next. More research to steal a quote.

[Arctic Wolf]

I has a most enjoyable daiquiri last night. 1 1/2 ounces of Koloa White , 1/2 Lime (fresh squeezed), and 3/8 ounce of simple syrup.

It was so good I had another. I am finding that this white rum from Hawaii is ridiculously good especially as it is fresh from the still with no aging and the company has only been making rum for about a year.

[Joe Riley]

Gotta tell ya, the Daiquiri that I had last night made with Appleton 12-yr really, REALLY did not suck drooling2.gif

[gordonbeall]

Joe, you could mix that stuff with Drano and it would still be good!cheers.gif