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Classic Daiquiri

A crisp white rum is perfect for this elegant classic.
From: Saveur

1½ oz. Caña Brava rum
½ oz. simple syrup
¾ oz. fresh lime juice

Combine ingredients in ice-filled shaker; shake. Strain over crushed ice into a cocktail glass.

Classic Daiquiri

The Daiquiri is thought to have been developed in the late 1800's in Cuba as a medicinal treatment for malaria. Today it is enjoyed as a light cocktail and can be blended for a Frozen Daiquiri.

2 shots rum (aged is best, but white is OK)
1 shot fresh lime juice (roll lime first to ease squeezing, 1 lime ~ 1 shot)
1 shot sugar syrup (sugar/water mix)

Pour the rum, lime juice and sugar syrup into a shaker with ice cubes.
Shake well.
Strain into a chilled cocktail glass.

Optional: Add 2 strawberries, crushed (or raspberry), double strain before serving

Hemingway Special

At Havana, Cuba's El Floridita bar, this daiquiri was a usual order of author Ernest Hemingway. From: Saveur

2 oz. agricole rum, preferably St. George
¾ oz. fresh lime juice
½ oz. fresh grapefruit juice
½ oz. maraschino liqueur
½ oz. simple syrup
Maraschino cherries, for garnish

Combine rum, juices, liqueur, and syrup in ice-filled shaker; shake. Strain over crushed ice into a cocktail glass; garnish with cherries.

Airmail

Bartender Thad Vogler of San Francisco's Bar Agricole gave us his recipe for this bubbly take on a daiquiri. From: Saveur

1½ oz. Barbancourt 8YO rum
1 oz. honey syrup (½ oz. honey mixed with ½ oz. boiling water)
¾ oz. fresh lime juice
1 oz. dry champagne
¼ oz. Angostura bitters

Combine rum, syrup, and juice in ice-filled shaker; shake. Strain into chilled glass; top with champagne and bitters.

Beach Towel

A fruity frozen daiquiri becomes dessert-like with the addition of heavy cream.
From: Saveur MAKES 2

4 oz. white rum, such as Bacardi Superior rum
3 oz. simple syrup
1 oz. fresh lime juice
10 strawberries
½ oz. heavy cream
1 small banana, sliced

Purée half the rum, syrup, juice, berries, and 1 ½ cups ice in a blender. Pour into 2 glasses; freeze. Purée remaining rum, syrup, juice, cream, bananas, and 1 ½ cups ice. Pour over strawberry.

Blackberry Blast

Agricole rum, made from fresh sugarcane, adds rich flavor to this frozen drink.
From: Saveur MAKES 2

1 cup blackberries, plus more for garnish
2 oz. simple syrup
2 oz. agricole rum, preferably St. George
½ oz. fresh lime juice, plus wedge, for garnish
¼ oz. Angostura bitters

Blend berries and syrup; strain. Return syrup to blender along with rum, juice, bitters, and 1½ cups ice; purée. Pour into glasses; garnish with fruit.

Derby Daiquiri

This bright, citrusy drink is from Fort Lauderdale's Mai-Kai.
From: Saveur

1½ oz. Bacardi Superior rum
1 oz. fresh orange juice, plus wedge
½ oz. fresh lime juice
½ oz. simple syrup

Combine rum, juices, and syrup in an ice-filled shaker; shake. Strain into a chilled glass; garnish with orange wedge.

Kapu Kai

This simple lime-and-rum drink comes from Jeff Berry and Annene Kaye's Beachbum's Grog Log (SLG, 1998). From: Saveur

1½ oz. demerara rum, preferably Lemon Hart 151
¾ oz. fresh lime juice
¾ oz. simple syrup

Combine ingredients in ice-filled shaker; shake. Strain into chilled glass.

Pineapple Express

Cinnamon adds warm spice to this frosty treat made with puréed pineapple.
From: Saveur

2 oz. white rum, preferably Brugal
1 oz. coconut rum, preferably Bacardi Malibu
4 oz. crushed pineapple, plus wedges
½ oz. fresh lime juice
1 oz. cinnamon syrup, such as Trader Tiki's
Maraschino cherries, for garnish

Purée rums, pineapple, juice, syrup, and 1½ cups ice in a blender. Pour into cocktail glasses; garnish with pineapple wedge and cherries.

Jasper's Jamaican

This Jamaican-style daiquiri calls for rum from its 264-year-old Appleton Estate.
From: Saveur

1¼ oz. Appleton Reserve rum
½ oz. fresh lime juice
½ oz. allspice liqueur, preferably St. Elizabeth
½ oz. simple syrup
Freshly grated nutmeg, for garnish
Grapefruit segment, for garnish

Combine rum, juice, liqueur, and syrup in ice-filled shaker; shake. Strain into a chilled glass; garnish with nutmeg and grapefruit segment.

Frozen Banana Daiquiri

From http://food52.com/blog/13061-how-to-make-a-frozen-banana-daiquiri-that-s-actually-good

The next time you have an aggressively ripe banana, peel it and freeze it. Then follow the recipe for a classic daiquiri, adding half of the frozen banana and cup of cracked ice to a blender, and blend until smooth. Pour into huge silly margarita glasses (or, if you don’t have them, anything that will hold liquid), finish with a float of good dark rum and some Angostura bitters, and force yourself to drink slow enough to avoid brain freeze (it isn’t easy).