Daiquiris? Daiquiris.

Even though I work at a brewery, I love a good cocktail. I find them to be an incredibly creative outlet – easy to make, and you can change up the flavors every time. One of my friends got me a shaker top that fits on a mason jar (get one at The Boston Shaker), and it changed my cocktail game. Actually, it made it exist in the first place, because it’s really hard to make a cocktail without a shaker.

The makings of a daiquiri

I had always avoided daiquiris. I equated them with coconut, which I hate, and lame drinks that were full of sugar and chemicals. A friend got me a bottle of Mt Gay rum, and, having very little else on hand for making a cocktail, I eventually decided to try a “classic” daiquiri (technically you need white rum for it, but what are you gonna do). Since I used regular rum, I put the classic in quotations.

Mt Gay rum
Mt Gay rum

This is one of the easiest cocktails to make, and you probably have all of the ingredients already. It’s definitely crushable, as the kids say, but take it easy – you don’t want to go overboard by having one too many.

“Classic” daiquiri
Difficulty: Very easy


  • 1 1/2 oz light/white rum
  • 1 oz lime juice
  • 1 teaspoon simple syrup (recipe below)


  • Cocktail shaker
  • Jigger


  1. Add all of the ingredients to your shaker
  2. Add some ice cubes
  3. Shake it until you think you’ve shaken it too much. Then shake a little more (I find this drink does better the more it’s shaken – you want it to get frothy)
  4. Pour in to your cocktail glass of choice. Mine is a stemless wine glass because it feels fancier than the pint glasses. I really need fancier glassware


  • If you don’t have white/light rum, it’s fine to use regular rum, though I’ve yet to try it with dark rum
  • Totally fine to use bottled lime juice. I won’t judge

Simple Syrup
Difficulty: So easy it isn’t even funny


  • 1 cup white sugar
  • 1 cup water


  • Pot
  • Funnel
  • Jar


  1. Combine the sugar and water in to a pot and place over medium heat
  2. Stir occasionally while cooking to make sure everything is incorporated
  3. It’s done when the sugar is dissolved and the liquid starts to slightly thicken. It will thicken more while in the fridge
  4. Cool to room temp and then use the funnel to transfer to a jar
  5. Close the jar tightly and place it in the fridge. Use quickly, as it won’t last too long (I’ve had it last for as little as 1 week and up to 4 weeks)


  • Halve the recipe if you want

I’ll write up recipes for more simple syrup as time goes on. It’s so easy, and really ups your cocktail game.

Ready to drink
Ready to drink


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