Comments on: How to Not Fuck Up a Daiquiri

By: Jesse

Jesse — Tue, 15 Jan 2013 20:02:12 +0000

And finally if you can’t find any proper rums, Appleton is probably the most widely available aged rum in the states. While overpriced and not my favorite.. it is a proper rum.

Anyone who’s into Rum should take a trip to a major city in Central America or the Caribbean. You’ll find all kinds of delights that never make it north.

By: Jesse

Jesse — Tue, 15 Jan 2013 19:58:33 +0000

Nice observation Jeffrey.. however only partially right.

Well first correction of my post is Zacapa is only one p not 2 as I originally stated. And the bottle says “a mixture of (bunch of adjectives) rums with ages of 6-23 years”

See label here:
http://i.imgur.com/BIFPx.jpg

And the label technically says:
Ron Zacapa Centenario
Then at the bottom it says:
Sistema Solera 23

Now I’ve also had there 15 which is quite good and runs about $25 but not haven’t seen that in the states.

Interestingly the other part of their pitch is that it’s aged at an altitude of 2300 meters

Either way I’m interested to make a Daiquiri as I’m always just sipping these babies straight.

Also if you can ever get you hands on the mentioned Ron Abuelo they make the tastiest rum and cokes / cuba libres I’ve tried. Añejo or 7 is perfect for that. Kicks the shit out of any clear rum, or nasties like captain or myers. It’s unfortunate most of the world has not discovered rum yet.. it’s a great world.. and way cheaper than whiskey haha.

By: Jeffrey Morgenthaler

Jeffrey Morgenthaler — Tue, 15 Jan 2013 19:39:29 +0000

Great advice, but do note that nowhere on the Zacapa bottle does the word “años” appear. The rum is delicious but definitely not 23 years old.

By: Jesse

Jesse — Tue, 15 Jan 2013 17:18:48 +0000

I live in Central America and can pass some tips on aged rums:

Easiest to find / best bet:
Ron Zacappa 23 Años (Guatemalan)

I’ve seen this in the states for $40. This is one of the tastiest rums in the world.

Another great option is:
Ron Diplomatico Reserva Exclusiva (Venezuela)

And I might be skewed but I’m a huge fan of the Ron Abuelo (Panama) brand:
Ron Abuelo Añejo
Ron Abuelo 7 Años
Ron Abuelo 12 Años

I think I’ve see the 7 year in the states for $30.

And for those who might be wondering “Ron” is “Rum” in spanish.

By: Joao Morandi

Joao Morandi — Sat, 05 Jan 2013 20:11:48 +0000

Trully inspiration for us here in Brasil. We are a bunch of new bartenders studying the science behind mixology(but not the fancy wanna be annoyig way), trying the DYS way and going for natural and season ingridients. To find people looking for perfection and simplicity combined with quality work inspires us to keep going towards a new generation of bartending. Cheers, mate.

By: Martin Oldsberg

Martin Oldsberg — Mon, 13 Aug 2012 22:31:09 +0000

Just wish you would think about us victims of Napoleon who are stuck with the metric system … (I may have complained about this before, if so plz forgive me). Of course we can´t expect you to disavow your own measurements, but could “parts” be hoped for in the videos …?
I´m getting on in my years and I´ll be damned if I ever learn thoses ounces, or stones, or gills, or cups or whatever.
“Parts” could have an interesting neutrality to it.
cheers,
Martin

By: Federico Cuco

Federico Cuco — Tue, 31 Jul 2012 14:15:27 +0000

Jeff , I do not know if you say this in English, me saco el chapeau (I take my hat).
Unfortunately here in South America many bad cantineros, do not understand the beauty of a well-made daiquiri.

I follow your blog for years and I consider you one of my teachers,

I look forward to more videos

Fede Cuco

By: Bridget from Refined Vintage

Bridget from Refined Vintage — Sat, 28 Jul 2012 15:40:43 +0000

This sounds like the perfect daiquiri! Fresh Lime is the key ingredient in many of my favorites cocktails. I have never had a simple daiquiri made this way, (I did not care for the version made with a mix, yuck!!) I plan on making your version tonight! Great for summer!

By: Jeffrey Morgenthaler

Jeffrey Morgenthaler — Wed, 25 Jul 2012 16:17:06 +0000

Hey PeterR – Yeah, I used El Dorado 12 Year aged rum in that video, as I do quite often at home, and it tasted great. Glad you liked the video!

By: PeterR

PeterR — Wed, 25 Jul 2012 16:14:15 +0000

Jeffrey

Never posted before and having recently got into making proper cocktails I found your site and voraciously went through all your old posts. Wonderful stuff.

I’m currently enjoying a daiquiri right now – just outside of London UK – it’s 90F, sunny, no breeze and this drink is perfect.

I made it using some Bacardi knocking about the house but the other rum options here are some Lambs navy rum – pretty bog standard dark rum and then some diplomatico exclusiva reserva and some ron zacapa (the last 100mls of a litre bottle) – i’ve never used these last 2 in cocktails before – always been sipping rums – do you think these aged rums are worth trying here? Bear in mind a 75ml bottle of Zacapa costs about $75. But good ingredients make good cocktails I guess.

Love the small screen network and looking forward to your next video.

By: ted mills

ted mills — Mon, 23 Jul 2012 05:44:08 +0000

Tried two different ways based on your ratios. Not having your rum selection around, and other sweetening options, I tried:

Whaler’s dark + lime + agave nectar

and

Appleton + lime + 1:1 simple syrup

Right now I’m liking the Whaler’s version first.

By: Hank

Hank — Mon, 23 Jul 2012 01:25:06 +0000

I learned how to make a proper Daiquri in Key West. Pretty much as demonstrated. My special flair? I make my simple syrup out of Turbindo sugar, it brings a delightful essence to the drink. I also prefer a nice gold rum, a touch less aged then the El Dorado. The goal: to have a drink the color of the water curling off the bow as you skim over the sand flats towards Las Tortugas.

By: Ryan

Ryan — Sun, 22 Jul 2012 23:34:17 +0000

2:1 would definitely make it sweet enough! Although, I made it on Thursday with 1:1 simple, and it was still balanced. We use 2:1 dem, not white, and 1:1 regular. I’ve got some experimenting to do. If I see you this week, I know what I’m Dealer’s Choice-ing you…

By: Patrick

Patrick — Sun, 22 Jul 2012 01:42:47 +0000

Jeffery- glad you caught yourself in the video. It would have made my innocent ears bleed. Definitely the right call on the ingredient proportions too – tastes a lot better than the other “official” recipes I’ve run across until now.

By: David Montgomery

David Montgomery — Sat, 21 Jul 2012 18:50:03 +0000

A little drier than I prefer, but very nice. (Although with the ED12, I bet it’s close.)

So cool to see you on SSN. I could watch quality videos like this all day.

By: Geoff

Geoff — Sat, 21 Jul 2012 05:09:55 +0000

Wow, just tried this recipie, best daiquiri yet. Simple and perfect.

Keep up with these videos.

By: Jack Tarantino

Jack Tarantino — Fri, 20 Jul 2012 20:57:44 +0000

Your recipes make me happy!

By: Brian (the loungasaurus)

Brian (the loungasaurus) — Fri, 20 Jul 2012 20:28:10 +0000

Jeffrey,
You are getting better as you age, in smarts,
appearance (?), but most important, finding the soul of a great traditional cocktail. HUZZAH!

By: Adam K

Adam K — Fri, 20 Jul 2012 06:43:22 +0000

Excellent Jeffrey! You bring a certain amount of (is this a word?) unpretentiousness to this business and I applaud you for it. You have an air of realism about you that many newcomers to the craft cocktail scene lack. That comes from life experience and it is invaluable in this career of ours. This is exactly the recipe I use and there is none better. At my bar, my house daiquiri is made with Sailor Jerry. We do not have a blender in house and any strawberries are muddled to order. Can’t get more working man than that! Bravo, sir.

By: Freddy

Freddy — Fri, 20 Jul 2012 03:25:52 +0000

Well, well done. Where I come from, mention a Daquiri to 9 out of 10 “bartenders,” and they’ll instantly pull out the blender and start shoving strawberry puree in there. Most folks in this town have now clue that it’s actually a simple cocktail – not frozen and no strawberries.

By: j

Fri, 20 Jul 2012 02:27:04 +0000

Just tried this recipe and it is amazing. Somehow making lime a lower proportion of the overall drink makes it taste exponentially more “limey”

By: Jenny Adams

Jenny Adams — Thu, 19 Jul 2012 22:33:54 +0000

Small Screen Rocks! (oh, and you’re alright too)

By: James

James — Thu, 19 Jul 2012 22:26:42 +0000

So cool to have you on the Small Screen Network’s site … looking forward to more and to trying this recipe out!

By: sambarfly

sambarfly — Thu, 19 Jul 2012 21:12:10 +0000

nice way to explain a cocktail thru a video, but I’m a little bit disapointed to see a bottle of Bacardi 1909 on the shelf behind you, and in the same time you use a dark rum. to me, with all the respect due to your position, you haven’t catch the “Daiquiri spirit” wich has been given par mr. Cox, using caster sugar and “spanish” white ron. have you tried it already?

By: Marc

Marc — Thu, 19 Jul 2012 21:06:13 +0000

So the nose-wiping part is optional?