Daiquiri

Measure the base ahead. Fresh additions and the final mixing happen per glass.

One recipe serving per guest. Choose the amount you want to prepare.

Base only: 360 ml · Per serving: 60 ml. Use a container larger than the volume shown; allow room for fruit and stirring.

Prepare the base

• 360 ml White rum

Keep separate for serving

• 120 ml Lime (fresh juice)
• 12 tsp White sugar (fine sugar dissolves fastest)

Water for the batch

Do not pre-dilute this base. The original shake or stir with ice supplies the dilution at service.

Prepare and serve

1. Measure the base ingredients into a clean, covered container and stir to combine. Keep the quantities in the serving section separate.
2. Prepare for today’s service. Label and refrigerate the covered base; follow ingredient storage labels. Keep ice out of the container and chill the glasses before serving.
3. For each glass, use 60 ml of base in place of those ingredients in the original method. Add the separate ingredients at their per-serving amounts. Do not measure the base ingredients a second time.

• Prepare fresh juice close to serving and keep it chilled separately unless it is explicitly in the base. Fresh batches are for this service, not an overnight storage promise.
• Dissolve the measured sugar as the original method describes before chilling. A teaspoon of sugar is not a teaspoon of syrup.

The list saves ingredient names, not party quantities. Check the totals above against how much you have. Garnishes and ice are not added.

Bartender sources: Campari Academy: batching techniques · Dave Arnold: measuring dilution and batching · Simon Difford: water and dilution · Jeffrey Morgenthaler: batch calculator