Daiquiris or strawberry daiquiri in particular are served in many different styles, the most commonly known must be the “slushed ice” version.
When I have guests at home, I often serve cocktails. When I ask my guests what they wish to drink, the answer “a daiquiri” is common. That always leads me to the question – a real daiquiri or the wrong slushed ice version ? usually they think the overly sweetened and artificial slushed ice version, that are served in some bars is the right way to make a daiquiri.
But its not – A daiquiri is a wonderful thing, and can come in many different taste variations. When made properly its a match made in heaven, that always leaves my guests amazed of how delicious a “real daiquiri” can be.
Depending on your mood and preferences, you can swap the type of rum to your liking, and exchange the sweetener to what you prefer. My recommendation is to start with a 50-25-15 ml recipe or 60-30-20 (Rum-lime-syrup) and from there experiment with different kind of daiquiris, use a simple syrup for a classic daiquiri, strawberry syrup for a strawberry daiquiri, mango for a mango daiquiri and so on. You can even use the classic recipe and muddle fruit in the shaker instead of using flavoured syrup. The possibilities are endless, especially if you make your own syrups, then you can tweak and fine tune your daiquiris to perfection.
Below I have provided 6 daiquiri recipes, that I hope you will try, or will give you inspiration to make your own delicious daiquiris.
Bees knees – a prohibition era cocktail invented by Frank Meier, whom was the first head bartender at Ritz Paris. Bees knees, also slang for “the best” is a shaken cocktail, and is made with gin, lemon juice and honey. The IBA official recipe uses orange juice, but it’s not used in many of the modern Bees knees which are served today.
Bees knees IBA official recipe
52.5ml Dry gin
22.5ml lemon juice
22.5ml orange juice
2 teaspoons honey syrup
Bees knees is a cocktail that’s easy to enjoy, a crowd pleaser you can’t go wrong with, that will suit many occasions. It’s a bright and slighty floral cocktail, where you can use any type of gin, which suits you the best.
Some histories say the honey and lemon was to cover and hide the bad gins made “back in the days” but with all the good quality gins that are produced these days, it’s a whole other story.
If you haven’t tried a Bees knees it’s definitely a cocktail I can recommend, below I have provided some different takes on a Bees knees, which I hope you will give a try.
Cheers and enjoy !
Bees knees recipes
50 ml Gin 25 ml Gresh organic lemon juice 15 ml Honey syrup 10 ml Green chartreuse Dash ginger bitters
Method: Shake with ice & fine strain into a chilled glass Garnish: Lemon peel & ginger
50 ml Gin 25 ml Gresh organic lemon juice 15 ml Herb mead 7.5 ml Ginger liqueur 1 bsp Honey
Method: Add all ingredients to a shaker and stir to dissolve honey. Shake with ice & fine strain into a chilled glass Garnish: Dehydrated lemon and a cocktail pick
50 ml Gin 25 ml Gresh organic lemon juice 15 ml Honey syrup homemade Dash ginger bitters Blueberries (I used fresh ones from the garden)
Method: Add blueberries to a shaker and muddle. Add all other ingredients. Shake with ice & fine strain into a chilled glass Garnish: Dehydrated lemon and freeze dried blueberries
Royal danish navy
60 ml Royal danish navy gin 25 ml Fresh organic lemon juice 15 ml Honey syrup Dash coriander & cardamom bitters
Method: Shake with ice & fine strain into a chilled glass Garnish: Lemon peel & a cocktail pick
Bees & flowers
50 ml Gin 25 ml Fresh organic lemon juice 15 ml Elderflower mead 1 bsp Homemade elderflower cordial 1 bsp Honey Dash ginger bitters
Method: Add all ingredients to a shaker and stir to dissolve honey. Shake with ice & fine strain into a chilled glass Garnish: Lemon peel on a cocktail pick. Express lemon zest over the cocktail
Kombucha works particular well with sour cocktails like a margarita. Use kombucha to serve a highball, long drinks or even a collins styled serve, which I made in the kombucha cocktail recipes you’ll find below.
Kombucha or kombucha tea is a fermented, tart and refreshing, sweetened black or green tea. The tea is usually fermented for a period of 10 to 14 days at room temperature, and is known and commonly consumed for the health benefits, and typically contains under half the content of sugar, known to be used in regular soft drinks like soda water.
Many kombucha’s are often added with flavourings in form of fruits, spices or other flavourings to enchance the taste experience. Added flavourings to enhance the taste, is also used in the two kombucha’s I have used to make the cocktails which I have displayed in this post.
Just like beer, brewing your own kombucha at home, is increasing it’s popularity all over the world. The kombucha’s I’ve used for the kombucha cocktails, also started as a home brewing project, which later on grew into a company, that now produces commercially for consumers to buy.
If you have made cocktails using kombucha, I would like to hear about your thoughts and experinces in the comments below.
45 ml Gin 20 ml Fresh organic lemon juice 12.5 ml Hibiscus syrup 1 bsp Elderflower liqueur Kombucha (Hibiscus, elderflower and rosehib)
Method: Shake with ice (except kombucha) fine strain into a chilled glass with ice. Top with kombucha Garnish: Lemon peel and rosemary
60 ml Tequila blanco 15 ml Cointreau 15 ml Lime cordial Kombucha (Orange, chili, ginger and elderflower)
Method: Shake with ice (except kombucha) fine strain into a chilled glass with ice. Top with kombucha Garnish: Chili & ginger
Who doesn’t love good festive gin and tonics ? In this post I have made some delicious suggestions for you, on how to serve some festive gin and tonics that both taste and looks good.
Over the past years gin and tonic increased in popularity, and for a good reason, the market for both gins and tonics is wide, with many options to find the perfect taste just for you and your next bubbly treat.
A gin and tonic can take you in so many different directions, depending on the gin and tonic you’ll use. The botanicals which are used in the making of them makes a huge difference in how your gin and tonic will taste. I really like to experiment with the taste in a gin a tonic, using modifyers or a tonic that I think pairs well with the gin.
The visual appereace of the cocktail is important and can easily reach a wow-effect, either by building in layers, torching a sprig of herb or pouring in the tonic in front of the consumer (or the camera). Gin and tonic should be a festive, bubbly and delicious thirst quencher.
Want to infuse your own gin with butterfly pea flower ? Click here to make it yourself !
Tip ! For a plain gin and tonic I recommend to use 1 part gin to 2 parts tonic water and always use plenty of ice.
Cheers & enjoy !
Festive gin and tonics – recipes
50 ml Blueberry infused gin 20 ml Dry vermouth 1 bsp Vanilla syrup Dry tonic
Method: Build in a chilled glass. Add ice and first three ingredients, stir and top with tonic Garnish: Glass straw
50 ml Butterfly pea flower infused gin 10 ml Memento aromatic blend 1 bsp Cranberry syrup Dry tonic
Method: Build in a chilled glass. Add ice, cranberry syrup and aromatic blend, stir and top with tonic. Float with gin. Garnish: Rosemary and a glass straw
Sloe limon T
30 ml Sloe gin floated 30 ml Limoncello Dash grapefruit bitters Tonic water
Method: Build in a chilled glass. Add ice, limoncello and bitters, stir and top with tonic. Float with sloe gin. Garnish: Rosemary, dehydrated grapefruit and a glass straw
40 ml Apple gin 20 ml Apple vermouth 10 ml Green chartreuse Dash ginger bitters Tonic water
Method: Build in a chilled glass. Add ice and first four ingredients, stir and top with tonic Garnish: Dehydrated apple, lemon and a glass straw
Dry, wet, shaken or stirred ? Vodka or Gin ? Lemon or Olive ? There are so many ways to make a martini, and the same amount of personal opinions on what’s right or wrong. Here is my preferences:
Generally I prefer a wet styled gin martini, with expressed lemon peel or fresh peel / deydrated wheel on the side or as garnish, so I can choose if I want to add it or not.
That being said, you should always do what feels right for you, and make your martini how YOU think it’s best for the flavour profile you desire. For that reason I’ve made a handful of different martinis (see recipes below) – or at least recipes I categorise as a martini cocktail, to prove that a martini can take you in very different directions.
I hope this post inspires you to experiment with the martini template, and helps you find the perfect martini, that you always dreamt about.
Cheers & happy stirring!
60 ml Gin 30 ml Iovem liquor Dash riesling quince bitters
Method: Stir over ice and strain into a chilled glass Garnish: Lemon peel and a cocktail pick
70 ml Gin 30 ml Dry vermouth Dash red wineyard peach hop bitters
Method: Stir over ice and strain into a chilled glass Garnish: Dehydrated lemon and a cocktail pick
30 ml Gin 30 ml Red vermouth 15 ml Aquavit 15 ml Benedictine D.O.M Dash abbotts bitters and orange / mandarin bitters
Method: Stir over ice and strain into a chilled glass Garnish: Orange dust and a cocktail pick