Question
A daiquiri recipe calls for
- 1 1/2 oz. Light Rum
- 1 tsp. Powdered Sugar
- Juice of 1 Lime
A daiquiri recipe using simple syrup calls for
- 2 ounces light rum
- 1-ounce freshly squeezed lime juice, strained of pulp
- 1/2-ounce Simple Syrup
Here’s the question for you boozy/mathematician types. I made a simple syrup and added the lime juice directly to it. The simple syrup was made with a 2 to 1 sugar to water ratio and then I added the juice of about 10 limes. So what ratio of rum to syrup do I use for a daiquiri? (I’ve done this successfully in the past, but never wrote it down. Which sucks and I’ve screwed myself twice because I’ve also used the lime syrup for margaritas which is really just delicious and I never wrote that down either. ) Equal parts rum and syrup was way too sweet. Two to one rum to syrup was way too boozy. Two to one to one half, with one half of lime juice was too limey for my tastes. Mix suggested a splash of orange juice which I added to my too boozy/too limey sample cup and it was fine, but I’ve never added orange before and prefer to stick with just plain lime. Any suggestions?


