Daiquiri Cocktail Recipe

When properly made, the classic daiquiri has such a refined, complex taste that it's hard to believe how simple this cocktail really is. As in really simple. Like four ingredients and basically two steps simple. But that's all for the better; who needs a 10-ingredient, seven-step mixology muddle on their hands when his simpler cocktail is a masterpiece? When you take a sip of the daiquiri as laid out here by recipe developer Christina Musgrave of Tasting with Tina, you'll know the answer.

And whether you serve daiquiris at a casual summer gathering held out on the patio or a winter dinner party held near the crackling fire, you'll be doing it right. This cocktail is as versatile as it is simple to make, serving as a great aperitif before the meal or as a slow sipper to enjoy later on in the evening. Just watch out, because one more thing the daiquiri does well is hide that rum, so pace yourself!

Got your cocktail shaker and plenty of ice ready? Okay, let's do it! Add the rum, the lime juice, and the Demerara syrup to that shaker, then add lots of ice. Now close up the shaker and get shaking! "Shake vigorously until the drink is cold and the lime juice really mixes with the other ingredients," says Musgrave.

The daiquiri is a unique cocktail in that it can be called both Cuban and American. The drink originated in Cuba, where rum is plentiful given how well sugarcane grows there, but it was reportedly first mixed up by an American man, according to Eater. The story goes that an American living in the late 1890s invented the daiquiri when he ran out of gin while hosting a cocktail party. The new rum drink was a hit and has been enjoyed ever since, in Cuba, in America, and far beyond.