If there were ever an award for a drink to suffer the most from the ’80s, the Daiquiri would be in the running for the grand prize.

Historically, the Daiquiri was developed in the late 1800s in Cuba, but past that, most details get murky. Regardless of how it got its start, the Daiquiri has become a true Classic Cocktail.

A true Daiquiri has only three ingredients; rum, simple syrup, and lime juice. With such a limited ingredient list quality is key, fresh ripe limes and a perfect, house-made simple syrup can cut a lower-end rum, but this is a cocktail where quality truly shows. Likewise, the play between the simple syrup and rum is one that needs attention.

Rums can vary in sweetness, so each rum may need adjustments to the simple syrup levels with some needing a higher vs. lower sugar percentage. Finding balance is the key; too much sugar and the cocktail takes a turn to the ’80s, too much lime, and lose the rum in acid. When perfect balance is achieved each ingredient works together to create a refreshing and relatively high-proof cocktail.

Traditionally, the Daiquiri is served without a garnish, but a lime circle or twist is a great way to add a bit of visual interest and enhance the experience.

Chilled’s Classic Daiquiri

Chilled’s Classic Daiquiri

Chilled’s Classic Daiquiri


  • 2 oz. Light Rum
  • 1 oz. Freshly Squeezed Lime Juice
  • 3/4 oz. Simple Syrup

Preparation: Combine all ingredients in a shaker with ice, mix until cold, and strain into a chilled cocktail glass. 

One of the benefits of the classic Daiquiri is that it’s an easy drink to riff on, allowing for plenty of alterations. Adding seasonal fruit, flavored syrup, or mixing in a home-made shrub are all great ways to amp up your next Daiquiri!

Here are a few suggestions:

Up The Proof

Adam James Sarkis’ Million Dollar Daiquiri adds Sherry and Sparkling Rose for a deliciously pink option with a higher ABV.

Shake Up The Fruit

While lime is the most classic version, opting for different fruit makes for a fun variation. This is a great way to let seasonal produce shine, but it’s also a great use of mango, pineapple, and strawberry.