The word “Daiquiri” used to conjure images of the flamboyant, artificial fruit variety, garnished with at least one umbrella, a plastic swizzle stick and, if you’re lucky, a real strawberry. But at its core, the famous drink relies on the most straightforward of templates: rum, lime and sweetener. And for bartenders who have mastered its classic forms as well as those who have put novel spins on the drink, the dictum that simplicity is best still rings true.
By now, many are familiar with the drink’s three calling cards—Daiquiris Nos. 1 through 3, each building on the three-ingredient classic—a small canon identified in the early 20th century by Constante Ribalaigua of El Floridita bar in Havana. For a look at the many variations the originals have inspired, we’ve rounded up some of our favorite Daiquiri recipes.
