With several variations hailing from Cuba to Martinique and beyond--we're not talking just rum, lime, and sugar here. The Daiquiri is the mother of ALL rum cocktails. Talk to your bartender, and take a trip around the islands.

Martinique Daiquiri

2 oz Barboncourt 5 star rum
1 oz lime
1/2 oz demerara syrup or sugar cane syrup
A/P coupe
Grate nutmeg over drink
David Embury

French Daiquiri

2 oz. Silver Rum
3/4 oz. Lime
3/4 oz. creme de cassis
Muddle mint. Shake. Fine strain. Garnish with lime wheel.
AP coupe


151-proof Demerara Rum Daiquiri
*Don Beach

Daiquiri de Luxe

2 oz. Silver Rum
1/2 oz. Lime
1/4 oz. Lemon
1/2 oz. Orgeat or pineapple syrup
Shake. Strain.
AP coupe

Derby Daiquiri

1 1/2 oz light rum
1 oz orange juice
1 tbsp lime juice
3/4 oz. simple
Shake. ┬áStrain into “ice shell.”
*Circa 1960’s, Mai Kai of Fort Lauderdale. ┬áThe oldest running Polynesian Restaurant in the country.

Golden Stag

Daiquiri with both aged and dark Jamaican Rums and a dash of bitters.
(Circa 1937) Don Beach

September Morn

Bacardi Cocktail with Eggwhite

Mint Daiquiri AKA Maison Charles

2 oz. silver rum
1 oz. lime
3/4 oz. simple
Muddle mint.
Shake. Strain.
AP coupe
David Embury

Beachcomber Daiquiri AKA Honeysuckle

Daiquiri #1 with honey (Circa 1950)

“Blue” Mary Pickford (Painkiller, 2010)

1 1/2 oz. fresh pineapple juice
1/4 oz. Maraschino
1/4 oz. house-made grenadine
2 oz. white rum
2 small drops of blue food coloring (optional)
Shake with ice, and strain into a chilled coupe. No garnish necessary, but a orchid wouldn’t hurt at all (as far as appearances are concerned).