The Daiquiri is a drink so revered by bartenders, and one whose deceptively simple preparation requires such fine attention to detail, it’s gained a reputation as being the acid test of a mixologist’s skills. To learn how to pass that exam, Tim sits down with William Elliott, the managing partner of New York’s Maison Premiere, and an individual who’s spent over a decade perfecting his Daiquiri. Listen on (or read below) to discover William’s Daiquiri recipe. And don’t forget to subscribe!
William Elliott’s Daiquiri Recipe
Ingredients
- 1 ounce Neisson Rhum Agricole Blanc
- 1 ounce Santa Teresa 1796
- 1 ounce fresh lime juice
- ½ ounce simple syrup (2:1 ratio of sugar to water)
Directions
- Add all ingredients to a Cobbler shaker with eight Kold Draft cubes.
- Shake until cold.
- Strain into a chilled coupe glass (but don’t fine-strain).
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