We’re still a little raw from the Spring 2014 lime-shortage crisis but with that rough patch behind us, we couldn’t be more psyched to share a how-to video on a fresh-lime and rum-studded favorite: the Daiquirí. This quick-and-dirty tutorial on how to make a classic Daiquirí is one-part aquatic acrobatics à la Cirque du Soleil’s “O” and a thousand parts just plain awesome. Our video star Mike Ryan is an ex-sous chef turned head bartender who commands the Chicago bar scene at Sable Kitchen & Bar. Give him a holler when you’re in the ‘hood and sorry folks, he’s likely to be wearing a shirt when you see him.
In case you were too mesmerized by Mike’s underwater antics to catch that recipe in full, check it out below.
2 ounces extra-dry rum
¾ ounces fresh lime juice
¾ ounces simple syrup
Make your own simple syrup by boiling equal parts sugar and water until the sugar is dissolved. Cool and then store in your favorite thrifted glass bottle.
Combine all ingredients. Shake, strain and serve up. Makes one Daiquirí.
Pool time is optional but highly recommended.