Photo by Lynne CalamiaThis smooth and classic rum daiquiri recipe has a sweet and sour punch from homemade simple syrup and freshly squeezed lime juice. It's an instant trip to the tropics. This recipe first appeared in Season 9 of Good Eats.
2cupscrushed ice, plus extra for chilling the glass
2fluid ounceslight rum
1fluid ounce freshly squeezed lime juice, strained of pulp
1/2fluid ouncesimple syrup
ACTIVE TIME: 10minutes
TOTAL TIME: 1hour10minutes
Place the sugar and water into a small saucepan over high heat. Bring to a boil. Decrease the heat to medium and cook, stirring occasionally, until the sugar is completely dissolved, 3 to 5 minutes. Remove from the saucepan and allow to cool completely. Syrup can be stored in an airtight container in the refrigerator for up to a month.
If your glass is not chilled, do so by placing some crushed ice in it and set it aside while you prepare the cocktail.
Place the 2 cups of crushed ice into a cocktail shaker. Pour the rum, lime juice, and simple syrup over the ice, cover, and shake well. Remove the ice from your serving glass and strain the drink into it. Serve immediately.