Tart, slightly sweet, boozy and refreshingly delicious - no, not Lily Allen, the Daiquiri. Last week we looked at the Cuba Libre and this week we're staying in Caribbean rum & lime territory - but for an altogether more potent mix. The Daiquiri (pronounced Dackery) is one of the most misunderstood, messed-about-with classic cocktails made today, with bartenders bludgeoning the simple, bright, citrus-rich cocktail into all sorts of saccharine blender-slush. (I blame TGI Fridays, hen parties and Ibiza). The important thing to remember is a real daiquiri has just three ingredients: rum, lime and sugarcane syrup, and then it is shaken. No strawberries, no ice cream, no whisked egg white and no blender are required. Keep it simple.
2 pts Light rum. I'm going with HSE from the northern tip of Martinique.
1 pt Lime juice, freshly squeezed
½ pt Simple sugar syrup
Slice of lime for the garnish
Couldn't be simpler: pour the ingredients into a cocktail shaker with ice. Shake well, and serve in a coupe or a Martini glass garnished with a slice of lime.