How to Not Fuck Up a Daiquiri

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Happy National, uh, Daiquiri Day? I can’t believe it’s already National Daiquiri Day and I’ve still got my National Margarita Day decorations up! I mean, I haven’t even begun to think about National Sazerac Day or National Mojito Day. If it turns out that there are 365 different PR people working for giant liquor companies, we might not ever get a day’s rest!

Well, regardless, in order to commemorate this very special event I’ve teamed up with the Small Screen Network to shoot what I hope will be a series of informative, but also very different sorts of videos. Rather than the traditional format of standing behind the bar and lecturing you about drinks, these are a bit more narrative and exactly the sort of thing you’d expect from me (minus the swearing).

For this first installment, we’re shooting a response to the now-famous Daiquiri video that made the rounds for several years before being taken down. Rather than discuss the disputed history I’ll just show you how to make the damn thing, and quite well, might I add.

I’m stoked to be working with Small Screen Network, and to be up there with such an impressive roster of talent – the people that I’ve looked up to for years in this business. So without further ado, here’s the video:

32 Replies to “How to Not Fuck Up a Daiquiri”

  • 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!

  • 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

  • Martin Oldsberg says:

    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.

  • Joao Morandi says:

    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.

  • Jesse says:

    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.

  • Jesse says:

    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:

    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.


  • Jesse says:

    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.

  • Shaun Naborn says:

    wow, amazing video..really great and you are really an expert. been watchin’ it for eleventh times. are there some more? I don’t mind watchin’ clips like this over and over again.

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