--- title: "Daiquiri Recipe | Dilay 1949" url: https://dilay1949spicedrum.com/spiced-rum-cocktails/daiquiri description: "A classic-style daiquiri with white rum, fresh lime and measured sugar syrup. Shaking, dilution and balance tips, plus clearly labelled fruit variations." lang: en --- # Daiquiri Serves 1 · 5 minutes · Chilled coupe Last updated 24 October 2026 ◆ THE RECIPE ◆ Image: Pale shaken daiquiri in a coupe with a lime wheel (https://dilay1949spicedrum.com/assets/daiquiri-recipe-BZmk2r_R.jpg) A classic daiquiri is a short, shaken combination of rum, fresh lime and sugar, served straight up. It is not automatically a frozen fruit drink: this measured house version uses syrup for consistent sweetness and keeps the lime-and-rum balance at its centre. ## Ingredients - — 50ml white rum (40% ABV for the units calculation) - — 25ml freshly squeezed lime juice - — 15ml sugar syrup (1:1 sugar dissolved in water) - — Ice cubes - — A thin lime wheel, optional garnish ## Method 1. Chill a coupe. Squeeze and measure fresh lime juice, removing any seeds. 2. Add the rum, lime juice and 1:1 sugar syrup to a shaker. Fill with ice and seal securely. 3. Shake hard for 10–15 seconds until the shaker feels cold. Use a full shaker of ice rather than a few melting cubes. 4. Double-strain through the shaker strainer and a fine sieve into the chilled coupe. Add the optional lime wheel and serve immediately without ice in the glass. ## Why it works Lime brings acidity, syrup makes it balanced rather than simply sour, and shaking supplies chill and controlled dilution. The simplicity leaves the rum exposed, which is why small changes in the bottle or syrup concentration are noticeable. We make Dilay; its spice-led version is an optional first-party adaptation, not a replacement for the classic's identity. ## Which Rum to Use A white rum is the clearest starting point for a classic-style daiquiri. Choose a bottle whose flavour you enjoy and check its labelled strength. An aged rum changes the base character; spiced rum changes it again by adding aromatic seasoning. Avoid treating a stronger bottle as automatically better. This recipe is built around a 50ml measure at 40% for the unit statement. Measure carefully and adjust syrup or citrus independently of the rum. ## Fruit Variations Stay with This Recipe For a frozen mango adaptation, blend 50ml white rum, 80g ripe prepared mango, 20ml fresh lime, 10ml 1:1 syrup and 80g crushed ice. For banana, use 80g peeled ripe banana, 50ml white rum, 20ml lime, 5ml syrup and 80g crushed ice. These are our starting proportions, not IBA specifications; texture depends on the fruit and blender. Use an ice-rated blender, stop before scraping, and add a little cold water if needed to keep the blades moving. Blend to order. A fruit variation does not need an extra liqueur or second rum measure. The existing strawberry recipe has its own measured fruit-and-ice method and remains on the strawberry drinks page. ## The classic vs the spiced version The IBA Daiquiri uses 60ml white Cuban rum, 20ml lime and two bar spoons of superfine sugar. Our 50ml/25ml/15ml syrup recipe is a clearly labelled house adaptation, not an exact conversion of those sugar spoons. Use 50ml Dilay instead of white rum for a spiced version; cardamom and ginger then sit behind the lime rather than reproducing a white-rum classic. ## Tips for getting it right - — The syrup concentration matters. Fifteen millilitres of 2:1 rich syrup is not equivalent to 15ml of the 1:1 syrup used here. - — Adjust the next serving by 5ml syrup if your limes are unusually tart or your rum changes the balance. Keep the rum measure fixed rather than trying to correct sourness with extra alcohol. - — Fresh juice makes a marked difference. Squeeze shortly before making the drink and keep prepared juice chilled; old or bottled juice can taste less lively. - — Strain promptly after shaking. Leaving the cocktail in the ice-filled shaker continues dilution and warms the glass you chilled. - — For a frozen variation, blend the liquids with a measured starting amount of 80g crushed ice in an ice-rated blender. This is a texture adaptation, not the classic shaken method. ## Related serves For the existing berry variation, see the frozen strawberry daiquiri (https://dilay1949spicedrum.com/strawberry-rum-drinks#frozen-strawberry-daiquiri) For a creamy pineapple drink, try a Piña Colada (https://dilay1949spicedrum.com/spiced-rum-cocktails/pina-colada) Choose a bottle for this drink in our Daiquiri white-rum comparison (https://dilay1949spicedrum.com/best-rum-for-daiquiri) ## Frequently asked questions ### Is a daiquiri always frozen? No. A classic daiquiri is shaken with ice and strained into a chilled glass. Frozen fruit versions are variations with a different texture. ### Can I use sugar syrup instead of granulated sugar? Yes. This house recipe uses 15ml 1:1 syrup so sweetness is measured and the sugar is already dissolved. It is not an exact transcription of the IBA's two-bar-spoon sugar recipe. ### Why does my daiquiri taste too sharp? Limes vary in acidity, and syrup concentrations vary. Use the specified 1:1 syrup, then change the next serving in 5ml syrup steps while keeping the rum fixed. ### Can I prepare it ahead? Measure ingredients and chill the glass ahead, but shake and strain just before serving. A finished daiquiri left with melting ice loses its intended dilution. Try Dilay 1949 Panjabi Spiced Rum in this recipe. BUY DILAY 1949 PANJABI SPICED RUM (https://shop.dilay1949spicedrum.com/) ## Recipe references - IBA Daiquiri specification — sugar-spoon classic: https://iba-world.com/iba-cocktail/daiquiri/ Our method and spiced adaptations are described separately from the referenced classic specifications. Approx. 2.0 UK units per serving from the measured alcoholic ingredients. 50ml white rum at 40% ABV. Check your bottle labels if substituting. Please drink responsibly. 18+. Visit https://www.drinkaware.co.uk/ for the facts. ← ALL COCKTAIL RECIPES: https://dilay1949spicedrum.com/spiced-rum-cocktails RETURN HOME: https://dilay1949spicedrum.com/ ## Structured data ```json [ { "@context": "https://schema.org", "@type": "Product", "name": "Dilay 1949 Spiced Rum — Panjabi Spiced Rum", "brand": { "@type": "Brand", "name": "DILAY 1949" }, "description": "Panjabi Spiced Rum with cardamom, ginger, black pepper and a gentle chilli warmth. No added sugar. 70cl, 40% ABV.", "image": "https://dilay1949spicedrum.com/og-image.jpg", "sku": "DILAY-1949-N01", "category": "Spirits / Spiced Rum", "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "bestRating": "5", "reviewCount": "6" }, "review": [ { "@type": "Review", "author": { "@type": "Person", "name": "Manish" }, "reviewRating": { "@type": "Rating", "ratingValue": "5", "bestRating": "5" }, "reviewBody": "It's dangerously drinkable! Beautifully smooth with a great kick of spice." }, { "@type": "Review", "author": { "@type": "Person", "name": "Harpreet" }, "reviewRating": { "@type": "Rating", "ratingValue": "5", "bestRating": "5" }, "reviewBody": "Really smooth with plenty of character and a great balance of spice." }, { "@type": "Review", "author": { "@type": "Person", "name": "Sunny" }, "reviewRating": { "@type": "Rating", "ratingValue": "5", "bestRating": "5" }, "reviewBody": "The cardamom seriously pops, if you like cardamom you will love this." }, { "@type": "Review", "author": { "@type": "Person", "name": "Nimesh" }, "reviewRating": { "@type": "Rating", "ratingValue": "5", "bestRating": "5" }, "reviewBody": "Really nice smell, and nice flavour." }, { "@type": "Review", "author": { "@type": "Person", "name": "Jag" }, "reviewRating": { "@type": "Rating", "ratingValue": "5", "bestRating": "5" }, "reviewBody": "Amazing spiced rum, didn't expect this to be this good! Neat over ice, or mixed with coke and ice, makes for a refreshing long drink." }, { "@type": "Review", "author": { "@type": "Person", "name": "Manjinder" }, "reviewRating": { "@type": "Rating", "ratingValue": "5", "bestRating": "5" }, "reviewBody": "I found it refreshing to find a spiced rum that feels unique rather than just another vanilla-heavy blend." } ], "offers": { "@type": "Offer", "price": "40.00", "priceCurrency": "GBP", "availability": "https://schema.org/InStock", "url": "https://shop.dilay1949spicedrum.com/products/dilay-1949-panjabi-spiced-rum-70cl" } }, { "@context": "https://schema.org", "@type": "Organization", "name": "DILAY 1949", "url": "https://dilay1949spicedrum.com/", "logo": "https://dilay1949spicedrum.com/og-image.jpg", "foundingDate": "1949", "description": "Panjabi Spiced Rum makers. Born of the akhara — the energy of pehlwani and the spice box of the Panjab, bottled." }, { "@context": "https://schema.org", "@type": "WebSite", "name": "Dilay 1949 Spiced Rum", "url": "https://dilay1949spicedrum.com/" }, { "@context": "https://schema.org", "@type": "Recipe", "name": "Daiquiri", "image": "https://dilay1949spicedrum.com/assets/daiquiri-recipe-BZmk2r_R.jpg", "author": { "@type": "Organization", "name": "Dilay 1949" }, "datePublished": "2026-10-24", "description": "A classic-style daiquiri with white rum, fresh lime and measured sugar syrup. 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Use a full shaker of ice rather than a few melting cubes." }, { "@type": "HowToStep", "position": 4, "text": "Double-strain through the shaker strainer and a fine sieve into the chilled coupe. Add the optional lime wheel and serve immediately without ice in the glass." } ] }, { "@context": "https://schema.org", "@type": "BreadcrumbList", "itemListElement": [ { "@type": "ListItem", "position": 1, "name": "Journal", "item": "https://dilay1949spicedrum.com/blog" }, { "@type": "ListItem", "position": 2, "name": "Spiced Rum Cocktails", "item": "https://dilay1949spicedrum.com/spiced-rum-cocktails" }, { "@type": "ListItem", "position": 3, "name": "Daiquiri", "item": "https://dilay1949spicedrum.com/spiced-rum-cocktails/daiquiri" } ] }, { "@context": "https://schema.org", "@type": "FAQPage", "mainEntity": [ { "@type": "Question", "name": "Is a daiquiri always frozen?", "acceptedAnswer": { "@type": "Answer", "text": "No. A classic daiquiri is shaken with ice and strained into a chilled glass. Frozen fruit versions are variations with a different texture." } }, { "@type": "Question", "name": "Can I use sugar syrup instead of granulated sugar?", "acceptedAnswer": { "@type": "Answer", "text": "Yes. This house recipe uses 15ml 1:1 syrup so sweetness is measured and the sugar is already dissolved. It is not an exact transcription of the IBA's two-bar-spoon sugar recipe." } }, { "@type": "Question", "name": "Why does my daiquiri taste too sharp?", "acceptedAnswer": { "@type": "Answer", "text": "Limes vary in acidity, and syrup concentrations vary. Use the specified 1:1 syrup, then change the next serving in 5ml syrup steps while keeping the rum fixed." } }, { "@type": "Question", "name": "Can I prepare it ahead?", "acceptedAnswer": { "@type": "Answer", "text": "Measure ingredients and chill the glass ahead, but shake and strain just before serving. A finished daiquiri left with melting ice loses its intended dilution." } } ] } ] ```