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There Are Only Six Cocktails (Part 3) - The Daiquiri

There Are Only Six Cocktails (Part 3) - The Daiquiri

Our deep dive into classic cocktails takes on a more tropical angle as we explore a whole new spirit—rum.

At first glance, there are two types of rum—dark or light. But scratch below the surface and you discover a whole range of variety. Rich with spice, or delicately flavoured with vanilla, this distilled by-product of the sugar industry has a long and troubled history.

One thing's for sure though—add some sugar syrup and lime juice, and you end up with a cocktail with mass appeal.

The Daiquiri.

Now, before we go any further, there are a lot of frozen monstrosities passing themselves off as Daiquiris that are served in bars the world over. All vivid colours and sickeningly sweet.

We are NOT talking about those.

Instead, we're talking about a simple cocktail, delicately balanced just between sweet and sour, brought to life with a citrus edge.

Plus, for the first time in this series, it's time to get shaking. Just make sure you put the lid on the tin first!


The Classic:

(To make sugar syrup, simply mix equal parts sugar and water until the sugar is dissolved.)

Rusty Barrel Bartender


The How

It's time to shake!

But first, why do you shake a cocktail? 

Shaking does four things - it cools, dilutes, mixes and aerates your cocktail. This aeration gives the Daiquiri a layer of delicate white foam on its surface. 

If you're in need of a good cocktail shaker, we've got a range to choose from on our website. Head over to and take a look. 

Whether you choose a Manhattan or Boston shaker, the method is pretty similar.

First, fill the bottom tin almost 3/4 full with ice (more if the ice cubes are small; otherwise, they'll melt too quickly and overly dilute your drink).

Seal your shaker, then holding the top and bottom of the tin, slowly build up a regular, rhythmic shake for 8-10 seconds. 

You'll feel the tins get cold to the touch as the ice does its job.

Pop the tins open, and pour your Daiquiri into your glass through the Hawthorn strainer. 

This filters out any small chips of ice that would spoil the texture of the drink.

For more shaking tips, check out our video of Master Mixologist Nick in action.

The Curveball

Now, let’s head over to the dark side. 

The dark and stormy side.

Yes, it's time to embrace the fiery heat of ginger and the rich intensity of dark rum in this Daiquiri variation, which isn't too dissimilar from a Moscow Mule (simply substitute the rum for vodka).

  • 50 ml soda water
  • 50 ml dark rum
  • 25 ml lime juice
  • Top with ginger beer
  • 1 lime wheel to garnish (or even a piece of crystallised ginger if you have it).

 Rusty Barrel Dark and Stormy

The How

  • Half fill a Collins glass with ice and pour over the soda water.
  • Fill your shaker ¾ full with ice and shake the rum and lime juice for 5 seconds.
  • Strain into the glass, and fill it up with ginger beer.
  • Garnish with the lime wheel, alongside a piece of crystallised ginger on a cocktail stick.
  • Sip and enjoy the heat and zing of the Dark and Stormy.


Next month, we'll get to meet a close relative of the Daiquiri—the Sidecar. While similar in composition, the Sidecar brings liqueur to the party. 

And there ain't no party like a Sidecar party


Previous article There Are Only Six Cocktails (Part 4) - The Side Car
Next article There Are Only Six Cocktails (Part 2) - The Martini


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